20 small red new potatoes
2 ribs celery, finely chopped

Fill large saucepan with water and bring to a boil.
Drop the potatoes into the boiling water and cook
until tender, 12 to 15 minutes. Drain, set aside to cool.

Per Serving (excluding unknown
items): 3452 Calories; 246g Fat
(61.2% calories from fat); 54g
Protein; 296g Carbohydrate; 29g
Dietary Fiber; 553mg Cholesterol;
3125mg Sodium.  Exchanges: 16
1/2 Grain(Starch); 1 1/2 Lean
Meat; 2 1/2 Vegetable; 1/2 Non-
Fat Milk; 26 1/2 Fat.

2 scallions, white bulb and 3 inches
green, quartered lengthwise and finely
chopped

1 carrot, finely chopped
2 eggs, hard-cooked, coarsely chopped

When potatoes are cool enough to handle, cut each
in half. Cut a tiny slice off the bottom of each potato
so it can stand upright. Using the small scoop of a
melon baller, carefully scoop out the center of each
potato half, leaving a firm potato shell. Place the
scooped out centers in a bowl. Reserve the shells.

2 tablespoons sweet gherkin pickles,
finely chopped
4 tablespoons fresh dill, finely
chopped
2 tablespoons fresh Italian parsley

1/2 teaspoon salt
3/4 teaspoon coarsely ground black
pepper
1 cup mayonnaise

Gently toss the potato centers with the celery,
scallions, carrots, eggs, gherkins, 2 tablespoons of
the dill, parsley, salt and pepper.

Mix the mayonnaise and sour cream together and fold
into the potato salad. Adjust the seasonings and with
a small spoon, carefully mound into the potato shells.

Refrigerate covered until ready to serve. Sprinkle with
the remaining 2 tablespoons dill before serving and
arrange on a decorative platter or in a flat basket.