Paula Deen'S Potato Salad - cooking recipe

Ingredients

8 medium red potatoes (skins left on and washed thoroughly)
1/4 cup chopped fresh parsley
1/4 cup green onion (tops only)
2 stalks celery, diced
3 hard-boiled eggs, chopped
1/4 cup chopped green bell pepper
1/4 cup diced pimento (optional)
1 teaspoon lemon pepper
2 tablespoons Aunt Jane's Krazy Mixed Up Salt (or use seasoned salt)
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Preparation

In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
Cut into cubes.
In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
Serve at room temperature.