5 lbs. red potatoes, boiled, peeled, and sliced
6 hard-boiled eggs, chopped
1 cup celery, chopped
1 bunch scallions, chopped
1 green pepper, chopped
1 bunch parsley, chopped
½ cup pickle relish
salt/pepper/celery seed/mustard seed, to taste

Dressing:

1 quart Spin Blend, room temperature
¼ cup mustard
1 ½ cups sour cream
½ cup sugar
¼ cup vinegar
1 cup buttermilk

Gently combine the first eight ingredients in a large bowl or pan.

Blend the dressing ingredients, pour over the potato mixture, and gently fold together.

Refrigerate an hour or two.

*Best if prepared while potatoes are still warm.