3 lb. new red skinned potatoes
1 cup sour cream
1 cup mayonnaise (real not light)
1/4 cup plain yogurt (optional)
1 cup diced celery stalks
2 tablespoons chopped green onions
2-3 teaspoons celery seeds
1/4 cup chopped fresh flat leaf parsley
2 hard boiled eggs, chopped
1 teaspoon dry mustard
1 teaspoon chopped cooked bacon
Salt & Pepper to taste
Cook potatoes uncovered until tender, but slightly resistant when pierced, about 30 minutes. Drain and let cool. These can be refrigerated for 24 hours until you are ready to assemble the salad.
In a small bowl, combine the sour cream, mayonnaise, yogurt, celery, green onions, celery seeds, chopped parsley, eggs, bacon, mustard and salt and pepper to taste. Mix well.
Cut the potatoes into bite-size pieces with skins left on and pour the dressing over the potatoes to coat. Taste and adjust the seasoning to your taste. Cover and refrigerate for 1 hour. Garnish with a sprig of parsley.