3 lb. cooked diced baby red potatoes
4 boiled extra large eggs (reserve 1 for garnish)
1/2 cup diced onion
1/2 cup diced celery
1/4 cup diced dill pickle
1/2 cup dairy sour cream
1/2 cup mayonnaise (Best Foods)
1 tbsp. lemon juice
1 tbsp. yellow mustard
salt and pepper, to taste
paprika, to taste
parsley, for garnish
bacon bits, to taste

Boil spuds, cool then dice into 3/4-inch cubes. Boil eggs, cool then slice and chop. Mince onion and celery. Refrigerate until chilled.

Fold all ingredients in a large bowl, season with salt/pepper/paprika, then garnish with parsley, bacon bits and 1 sliced egg layered on top.

Submitted by: Matt Toelle