2 tbsp. grated onion
2 tbsp. chopped parsley
2 tbsp. chopped pimiento
2 tbsp. vinegar
1 tbsp. prepared mustard
1 tsp. salt
1/8 tsp. pepper
1 c. dairy sour cream
4 c. diced cooked potatoes
1 c. chopped celery
3 hard cooked eggs, chopped
2 tbsp. chopped dill pickle

In a large mixing bowl, combine onion, parsley, pickle, pimiento, vinegar, mustard, salt, and pepper; fold in sour cream. Add potatoes, celery and eggs; toss lightly. Chill at least one hour to blend flavors before serving. For best flavor, let stand in refrigerator several hours.

Great made with onion-sour cream potato chip dip instead of plain onion and sour cream.