8 sm. red potatoes
6 bacon slices
3/4 c. chopped green onions
3/4 c. chopped green pepper
3/4 c. celery
1 c. sour cream
1/3 c. mayonnaise
1/3 c. vinegar
2 tbsp. Dijon mustard
1 tbsp. sugar
1 tsp. celery seeds
1 tbsp. Lawry's salt
2 hard cooked eggs
Chopped fresh parsley

Cook potatoes, cool, peel and dice. Fry bacon, drain and crumble. Mix dressing: Sour cream, mayonnaise, vinegar and sugar.

In a 9 x 13 inch pan put potatoes, bacon, onions, green pepper and celery. Sprinkle with seasonings. Pour dressing over mixture. Top with sliced eggs and chopped parsley. Bake 30 minutes at 350 degrees.