4 c. cubed cooked potatoes
1/4 c. creamy French dressing
1 c. chopped celery
3 chopped hard cooked eggs
1 c. dairy sour cream
2 tbsp. grated onion
2 tbsp. chopped parsley
2 tbsp. chopped dill pickles
2 tbsp. chopped pimento
1 tbsp. prepared mustard
1 tsp. salt
1/8 tsp. pepper

Combine potatoes and dressing; mix lightly. Chill 1 hour. Add celery and eggs; combine sour cream, onion, parsley, pickle, pimento, mustard, salt and pepper; mix lightly. Chill. 6-8 servings.