3 lbs. sm. red potatoes
1/2 c. salad oil
2 tbsp. vinegar
1 tsp. salt
Dash pepper
1 tsp. garlic powder
1 tsp. onion powder
1 c. mayonnaise
1/2 c. sour cream
2 tbsp. mustard (Dijon)
2 tsp. chopped dill weed
3/4 c. chopped celery
1/2 c. chopped green pepper
1/4 c. diced pimiento
4 hard cooked eggs, diced
4 slices crisp bacon, crumbled

Cook potatoes, unpeeled for 20 minutes or until tender. Peel when warm and cut into cubes or slices. Combine oil, vinegar, salt, pepper, garlic and onion powder and blend thoroughly. Pour 1/2 on potatoes. Let stand for 1 hour. Add mayonnaise, sour cream, mustard and dill weed to remaining dressing. Mix dressing with potatoes and celery, green pepper, pimiento, hard cooked eggs and crumbled bacon. Chill until ready to serve. 6 to 8.