6 lg. Maine potatoes, peeled
1/2 c. chopped dill pickles
4 lg. stalks celery, diced
1/2 green bell pepper, seeded and diced
1 sm. red onion, minced
1/2 c. minced fresh parsley or dill
1/2 c. mayonnaise (preferably Hellmann's)
1 c. sour cream
1 1/2 tbsp. prepared mustard
1 tbsp. cider or white vinegar
1 tsp. celery seeds
Salt and freshly ground pepper to taste
5 hard-boiled eggs, peeled and thinly sliced

1. Place the potatoes in a large pot, cover with water, and boil until tender. Drain well and let cool to room temperature.

2. Cut the cooled potatoes into 1-inch chunks and place in a large mixing bowl. Add the pickles, celery, bell pepper, onion, and parsley; mix well. In a separate small bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, and celery seeds. Toss the dressing with the potatoes and then season all to taste with salt and pepper.

3. Gently fold the sliced eggs into the salad. Transfer to a serving bowl and refrigerate until ready to serve. Makes 8 to 10 servings.