Potato Salad

Cut down the boiled Potatoes (2 lb) into small pieces, and set them aside inside a bowl.

Prepare hard-boiled Eggland's Best Classic Eggs (4). Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.

Chop down the hard-boiled eggs, and add it to the potato together with the Red Onion (1/2 cup), and the Celery (1 cup). Mix everything well.

In a cup, mix together the Sour Cream (4 Tbsp), Mayonnaise (1/2 cup), Dijon Mustard (1 Tbsp), Dried Dill Weed (1/2 tsp), Distilled White Vinegar (1 Tbsp), Simply Organic Garlic Powder (1 tsp), Salt (to taste), and Ground Black Pepper (to taste).

Drizzle the dressing over the potato salad mixture. Mix everything well and pop it into the fridge for about 4 hours.