Ingredients

　　8 medium red potatoes

　　1/4 cup chopped fresh parsley

　　1/4 cup chopped green onion tops

　　1 cup chopped celery

　　3 hard-boiled eggs, chopped

　　1/4 cup chopped bell pepper

　　1/4 cup diced pimento

　　1 teaspoon lemon-pepper seasoning

　　2 tablespoons Jane’s Krazy Mixed-Up Salt

　　1 tablespoon Dijon mustard

　　1/4 cup mayonnaise

　　1 cup sour cream

　　Boil potatoes with skins on for 10 to 15 minutes, until tender. Let cool just to the touch and cut into cubes. In a large bowl, combine remaining ingredients. Add potatoes. Mix gently and serve at room temperature.

　　Paula Deen's Kitchen Classics