4 large potatoes
1/2 cup chopped celery
1/2 cup dairy sour cream
1/2 cup Kosher pickles, chopped (I use Claussen's)
2 hard-boiled eggs, chopped
1/2 cup mayonnaise (Hellmann's or Best Foods)
salt, to taste
1/8 tsp. garlic powder

Scrub potatoes well. Place potatoes in large pot and boil (with skins on) until fork-tender. Peel off skins and cut into small cubes. Transfer potatoes to a bowl.

Add all other ingredients and mix well while potatoes are still hot. Cover with Saran or plastic wrap and chill in refrigerator for several hours.

Serve on a bed of crisp lettuce with a garnish of tomato wedges.

Submitted by: Dana Kaufman