4 c. cooked, peeled, cubed russet potatoes
1 c. chopped celery
1/2 c. grated onion
5 hard boiled eggs, coarsely chopped
1/2 c. chopped sweet pickles
Salt & pepper to taste
1 c. mayonnaise
1/2 c. sour cream
1/2 tsp. prepared mustard

In a large bowl, combine potatoes, celery, onion, eggs, pickles, salt and pepper. In a small bowl, combine mayonnaise, sour cream and mustard. Gently fold into potato mixture. Chill.