The Son's Potato Salad

• 6 medium red potatoes, unpeeled
• 1/2 cup reduced-fat sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon lemon zest
• Juice of 1/2 lemon
• 1 cup chopped celery
• 1/2 cup frozen peas, cooked according to package directions
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup diced pimento pepper
• 1/4 cup chopped red bell pepper
• 2 hard-boiled eggs, chopped
• 1/4 cup chopped green onion tops
• 1 teaspoon salt

1. Place the potatoes in a pot and cover with cold water.
2. Bring to a boil and cook until tender, 10 to 15 minutes.
3. Let cool just to the touch, and then cut into bite-size cubes.
4. Mix together the mayonnaise, Dijon, lemon pepper seasoning, lemon zest and lemon juice in a large bowl.
5. Mix together the celery, peas, parsley, pimento, bell pepper and eggs in a separate bowl.
6. Add in the dressing and potatoes, stir together, and top with green onions and salt.
7. Serve at room temperature.

red potatoes, sour cream, mayonnaise, mustard, lemon pepper, lemon zest, lemon, celery, frozen peas, parsley, pimento pepper, red bell pepper, eggs, green onion, salt

Taken from www.foodnetwork.com/recipes/bobby-deen/the-sons-potato-salad-recipe.html (may not work)