The Son's Potato Salad

Ingredients

• 1 cup celery chopped
• 2 tablespoons dijon mustard 
• 0.3 cup parsley leaves fresh chopped
• 0.3 cup green onion tops chopped
• 2  hardboiled eggs chopped
• 0.5  juice of lemon 
• 1 teaspoon lemon pepper seasoning 
• 1 teaspoon lemon zest 
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 2 tablespoons mayonnaise 
• 0.5 cup peas frozen cooked
• 0.3 cup pimento pepper diced
• 0.3 cup bell pepper red chopped
• 6 medium potatoes red unpeeled
• 1 teaspoon salt 

Equipment

• bowl
• pot

Directions

1. Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, 10 to 15 minutes.
2. Let cool just to the touch, and then cut into bite-size cubes.
3. Mix together the mayonnaise, Dijon, lemon pepper seasoning, lemon zest and lemon juice in a large bowl.
4. Mix together the celery, peas, parsley, pimento, bell pepper and eggs in a separate bowl.
5. Add in the dressing and potatoes, stir together, and top with green onions and salt.
6. Serve at room temperature.