6 to 8 medium sized red potatoes, cooked and chopped
1/2 cup red onion, chopped
1/2 cup celery, diced
1/2 cup pickles, diced
4 hard cooked eggs, sliced or chopped
1 cup Hellman's mayonnaise
1/2 cup sour cream
1/4 cup garden vegetable cream cheese
2 TBS dijon mustard
1 tsp celery salt
S & P to taste
Combine the vegetables in a large bowl, gently stir in the salt, pepper and celery salt to coat, set aside. Cream together the mayo, sour cream, cream cheese and mustard. Pour over potatoes and stir, add the eggs and gently combine all.
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