6-8 new red potatoes, sliced
3 eggs, hard cooked
1/2 c. sliced celery
1/4 c. green onion, chopped
1/4 c. prosciutto or sliced deli ham, chopped

In large saucepan over medium-high heat, cook sliced potatoes in small amount of water until fork tender, about 12 minutes; drain well. Cut 2 of the eggs into eighths and combine with warm potatoes, celery, green onions and ham.

DRESSING:

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

In small bowl, combine all dressing ingredients; blend well. Spoon over salad mixture; toss gently to coat. Cover and refrigerate 1 to 2 hours until chilled. Just before serving, slice remaining egg. Garnish top of salad with eggs as desired. Makes 8 1/2 cup servings.