Celebration Potato Salad - cooking recipe

Ingredients

2 lbs red potatoes (about 6)
2 hard-boiled eggs, refrigerated
2 green onions
1 (2 ounce) jar pimientos (drained)
1/4 cup fresh parsley
1/3 cup trappey bell pepper
1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons vinegar, from peppers
1 tablespoon Dijon mustard
1/2 teaspoon salt

Preparation

Cook potatoes in boiling salted water until done, 25-30 minutes.
Drain, cool then refrigerate until called for.
Chop next 5 ingredients and combine with mayonnaise, sour cream, vinegar, mustard and salt in a bowl.
Mix well.
Cut potatoes into 1/2 inch cubes, peeled in preferred.
Add potatoes to mixture and stir gently until mixed well.
Cover and chill at least 1 hour before serving.
Makes 6 servings.
*Forspicest flavor use Trappey's jalepeno peppers; for medium flavor use Trappey's Tempero Golden Greek Pepperonicini peppers; for mild use Trappey's banana peppers.