SALAD:

6-8 potatoes, sliced
3 eggs, hard cooked
1/2 c. sliced celery
1/4 c. chopped green onions
1/4 c. sliced deli ham

DRESSING:

1/3 c. sour cream
1 tbsp. Dijon mustard
2 tsp. lemon juice
1/4 tsp. salt

In large saucepan cook sliced potatoes in small amount of water until tender. Drain well. Cut 2 eggs into 8ths, reserve remaining egg for garnish.

In large bowl combine warm potatoes, eggs, celery, green onions and ham. In small bowl, combine all dressing ingredients; blend well. Spoon over salad mixture, toss gently to coat. Cover, refrigerate 2 hours before serving.