BR's Potatoe Salad

[BR]

Ingredients:
3 pounds russet potatoes
1 1/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon mustard
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
2 tablespoons chopped pimientos
1/4 cup chopped Grilled Bacon
1 tablespoon finely minced jalapeño -- seeded
5 hard-boiled eggs -- finely chopped
1/4 cup pickle relish




Directions:

Combine the potatoes with enough water to cover in large saucepan. Bring to a boil. Boil until tender but not mushy; drain. Chill in refrigerator.

Peel potatoes and coarsely chop. Combine mayonnaise, sour cream, mustard, vinegar, salt, sugar and pepper in a bowl and mix well. Stir in celery, red onion, green pepper, pimiento and jalapeño. Fold in potatoes, eggs, bacon and pickle relish. Chill, covered, until serving time. It is  so much better if chilled overnight. Garnish with paprika