Deviled Egg Potato Salad

• 2 1/2 pounds russet potatoes (about 5 large) peeled & cut into 1/2" chunks
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons Dijon mustard
• 1 teaspoon salt
• black pepper coarsely ground
• 3 stalks celery diced
• 3 wholes hard-boiled eggs coarsely chopped
• 1/2 cup flat-leaf parsley chopped - plus additional for garnish

1. Place potatoes in a large saucepan; add cold water to cover. Cover and bring to a boil; reduce heat and simmer, partially covered, 10 minutes or until tender. Drain, transfer to a large bowl and cool 5 minutes.
2. Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl. Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley.

russet potatoes, mayonnaise, sour cream, mustard, salt, black pepper, celery, wholes, flatleaf parsley

Taken from www.myrecipes.com/recipe/deviled-egg-potato-salad (may not work)