Creamy Potato Salad - cooking recipe

Ingredients

6 medium Idaho potatoes (2 lb.)
2 limbs chopped celery
1 medium green pepper, chopped
1/3 c. chopped onion
1/4 c. sour cream
1 c. mayonnaise or salad dressing
1 Tbsp. vinegar
2 tsp. mustard
salt to taste
1/2 tsp. black pepper
6 hard-cooked eggs, chopped
1 Tbsp. sugar

Preparation

In a covered saucepan, cook potatoes whole in boiling water for 20 to 25 minutes or until just tender, drain well.
Cool, peel and cube potatoes.
In a very large bowl, combine remaining ingredients.
Add potatoes and toss to mix.
Cover and chill for 6 to 24 hours.
Yields 12 servings.