8 medium red potatoes
¼ cup chopped fresh parsley leaves
¼ cup chopped green onion tops
1 cup chopped celery
3 hard boiled eggs, chopped
¼ cup chopped bell pepper
¼ cup diced pimento (possibly optional)
1 teaspoon lemon-pepper seasoning
2 tablespoons seasoning salt (recommended: Jane's Krazy mixed up salt)
1 tablespoon Dijon mustard
¼ cup mayonnaise
1 cup sour cream

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.
In a large bowl, combine the remaining ingredients. Add the potatoes and mix gently.

Serve at room temperature.