Potato and Hard: Boiled Egg Salad

3 pounds small red potatoes

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Red potatoes hold up well to being boiled and tossed with other foods for dishes like potato salad. Potato salad tastes best if made the day before serving.

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

Dressing

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.