2 tablespoons grated onion
2 tablespoons chopped parsley
2 tablespoons chopped dill pickle
2 tablespoons chopped pimiento
2 tablespoons vinegar
1 tablespoon prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
1 cup dairy sour cream
4 cups diced cooked potatoes
1 cup chopped celery
3 hard-cooked eggs, chopped

In a large bowl combine onion, parsley, pickle, pimiento, vinegar, mustard, salt and pepper; gently fold in sour cream. Add potatoes, celery and eggs; toss lightly. Cover and chill at least 1 hour to blend flavors.

Makes 6 cups.

Submitted by: CM