3 pounds small red potatoes
1 medium onion, diced
2 stalks celery, diced
6 large hard boiled eggs
Minced fresh parsley for garnish
Paprika for garnish
Dried dill for garnish
1-1/2 cups Hellman's mayonnaise
1 cup sour cream
2-1/2 teaspoons mustard
3/8 cup (6 tablespoons) sugar
1/4 cup white vinegar
1-1/2 teaspoons salt
1/2 teaspoon dried dill
1/4 teaspoon ground celery seed
1/8 teaspoon fresh ground black pepper
Pinch cayenne pepper
1/2 cup light cream
Boil unpeeled potatoes in salted water until tender; drain. Cool potatoes, then quarter; halve potatoes again if large. Place potatoes in a large mixing bowl. Top with onions and celery. Slice or quarter 5 of the hard boiled eggs and place on top of the vegetables in the bowl.
Whisk together ingredients for dressing and pour over potatoes, vegetables, and eggs to cover. Toss carefully to coat potato mixture with dressing, taking care not to break up potatoes.
Cover bowl with plastic wrap and refrigerate for several hours or overnight. Slice remaining hardboiled egg and garnish potato salad with egg, parsley, dill and paprika before serving. Serves 8.
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