Red Potato, Bell Pepper & Pimiento Salad

Source: Recipelink

serves 12

5 lb. bag of red potatoes, washed and cut into chunks
1/2 of a small bottle of Newman's Own Oil & Vinegar
1/2 cup Hellmann's mayo
1/2 cup sour cream
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper
1/2 cup sliced celery
1/4 cup finely chopped red onion
12 hard-boiled eggs, chopped
1/3 cup chopped gherkin pickles
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/3 cup chopped sweet red pimientos

Cook the potatoes in boiling water till crisp tender. Drain and place in a large bowl to cool off. When cool enough, add 1/2 a bottle of Newman's Oil and Vinegar dressing and toss gently to blend in. In a small bowl, mix the mayo, sour cream, salt and pepper and sugar together to form a sauce. Also blend this in to the potatoes. Add all the cut - up vegetables and chopped eggs and toss gently. With a fork, break up some of the potatoes. If too dry, add a bit of sour cream.

Cover and chill.