Zingy Potato Salad - cooking recipe

Ingredients

4 c. diced, cooked potatoes
2 Tbsp. grated onion
2 Tbsp. chopped dill pickle
1 Tbsp. prepared mustard
1 c. sour cream
3 hard-cooked eggs, chopped
1/4 c. creamy French dressing
2 Tbsp. chopped parsley
2 Tbsp. chopped pimiento
1/8 tsp. pepper
1 c. chopped celery

Preparation

Marinate warm potatoes in French dressing 1 hour in a large bowl.
Combine onion, parsley, pickles, pimiento, mustard, salt and pepper.
Gently fold in sour cream. Add potatoes, celery and eggs.
Toss lightly.
Cover and chill at least 1 hour to blend flavors. Yields 6 cups.