8 new red potatoes, sliced
3 hard cooked eggs
1/2 c. celery, sliced
1/4 c. green onions, chopped
1/4 c. Prosciutto ham, chopped
1/3 c. light sour cream
1 tbsp. Dijon mustard
2 tsp. lemon juice
2 tsp. lemon pepper
1 tsp. J.D.'s Magic
1/4 tsp. salt

In large saucepan over medium-high heat, cook potatoes in water until tender, approximately 10 to 15 minutes. Drain. Cut eggs in slices and in large bowl, combine eggs, potatoes, celery, green onions and ham. In small bowl, combine the sour cream, mustard, lemon juice, lemon pepper, J.D.'s Magic and salt. Mix well. Spoon over salad mixture and toss gently to coat. Refrigerate no less than 2 hours before serving.