Potato Salad Reunion

From A Little Taste of Texas cookbook. This is my favorite potato salad and since I don't like hard-boiled eggs, I leave those out of the recipe when I make this particular dish. This is a very creamy potato salad.

• Ready In: 2 hrs 30 mins
• Serves: 12-14

Ingredients

• 7  medium potatoes, cooked in their skin, and then diced up
• 1⁄3 cup  Italian dressing (your choice as to brand)
• 3⁄4 cup  sliced green onion, tops too
• 3  hard-boiled eggs, chopped
• 1  cup  chopped celery
• 1 (2 ounce) jar chopped pimiento (undrained)
• 1⁄2 cup  pickle relish, drained
• 1  cup mayonnaise
• 1⁄2 cup sour cream
• 1  tablespoon prepared mustard
• 1  teaspoon seasoning salt
• 1  teaspoon pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  creole seasoning
•  paprika

Directions

1. Boil potatoes until tender.
2. While still warm, dice potatoes.
3. Pour Italian dressing over potatoes.
4. Chill several hours.
5. Add onions, eggs, celery, pimento and pickle relish and toss.
6. Then add mayonnaise, sour cream, mustard and all other seasonings, except Paprika, and fold into potato mixture.
7. Refrigerate.
8. Garnish with Paprika.