7 or 8 large red potatoes (about 8 c.)
6 or 8 hard boiled eggs
1/2 c. French dressing
1 c. sweet onion (Vidalia), chopped
1 c. celery, diced
1/4 c. parsley, minced
1 tbsp. sugar
2 1/4 c. mayonnaise
3/4 c. sour cream
3 tbsp. prepared mustard
1 tsp. celery salt

Boil potatoes until tender. Peel and cut into 1/2-inch cubes. Add onion and pour French dressing over, toss to coat. Sprinkle with salt, pepper and sugar. Chill several hours. Combine mayo, sour cream, parsley, mustard and celery salt. Stir into potatoes. Add celery and cut up eggs - reserve a couple for garnishing top. Refrigerate before serving.

Submitted by: Tanya Bennett