6 good sized potatoes, boiled in jackets (do not overcook)
6 or 7 hard boiled eggs, peeled & chopped
1 c. onion, finely minced
1/2 c. celery, finely chopped
1 clove garlic, minced
1/4 c. wine vinegar
Seasoning to taste
1/4 c. (or less) minced parsley
3/4 c. mayonnaise or lite mayonnaise (or Miracle Whip)
1/2 c. sour cream
Milk (to thin mayonnaise & cream)

Peel and dice potatoes while hot. Mix with eggs, onions, celery and garlic. Toss with vinegar, salt, pepper and parsley. Chill at least 4 to 6 hours or overnight. About one hour before serving, mix sour cream and mayonnaise, using small amount of milk to thin for smooth consistency. Pour into chilled ingredients, mixing well. Adjust seasoning, if necessary. Garnish with egg slices and paprika.