• 2.5 lbs Potato - Baby Red
• 1/2 Cup Mayonnaise
• 1/2 Cup Sour Cream
• 1 Chopped Green Onion (Scallion)
• 4 Eggs
• 2 Stalks of Celery
• 1 Teaspoon Mustard - Dry
• Salt
• Pepper

Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool, skin and cut into cubes.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, combine cubed potatoes, chopped celery and chopped eggs. In a sperate bowl, mix together mayonnaise, sour cream, green onion, and dry mustard (Do this in a different bowl because you don't want to break up the potatoes too much). Season with salt and pepper, then combine with potato mixture. 

6 Servings