Let me start off by saying that I'm not very happy with my picture above. It is not very pretty. I left off the sprinkle of paprika and I don't think that the picture does this recipe justice. I am learning how to be a better photographer. One day I will have one of those fancy cameras that make anything look great but for now you are stuck with pictures from my plain old digital camera. They say presentation is everything and I know that I am more inclined to make something if the picture looks appetizing. I will update the picture next time I make this.

Enough of that, this is a great all-American, grilling out, 4th of July, block party, potato salad. There is nothing fancy or strange about this recipe and I like it that way. It's a reliable favorite of mine. Grilling season is upon us and this will be a good one to have in your arsenal of recipes.

Sauce Ingredients:

1 1/2 cups sour cream (I used light)

1 cup mayo (I used light)

1/2 cup chopped dill pickle (I used dill relish)

1 Tbsp. plus 1 tsp. Lowery's Seasoned Salt

1/2 tsp. pepper

10 cups diced potatoes, cooked until just tender (I always leave the peel on but feel free to peel)

1 1/2 cups chopped celery

1 bunch scallions, chopped

6 hard boiled eggs (chop 5 of them and save one for the garnish)

paprika for the top

In medium bowl combine all the sauce ingredients. In a large bowl toss together the potato ingredients. Stir the sauce into the potatoes and toss together. Pour mixture into serving bowl and smooth the top. Slice 1 hard boiled egg (I use my egg slicer) and lay over the surface. Sprinkle with paprika. Chill in fridge for several hours. You could even make this the day before, it gets even better with time.

Recipe note: I sometimes scale this down by half because this makes enough for a crowd. Just halve all the ingredients and it still comes our great.