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Ingredients:
3 lbs. potatoes, peeled and sliced
1/2 Cup sliced onion
1/2 Cup sliced celery
3 sliced hardboiled egges
Dressing:
1/2 Cup Mayonnaise
1/2 Cup Sour Cream
2 tbl. Dijon mustard
1 tbl. Dried Dill weed
Salt and Pepper to taste.
Wash and cut the potatoes into halves. Simmer in salted water until they are tender throughout, test by piercing with a fork or knife. This will likely take anywhere from 20 to 30 minutes. Remove any small potatoes that finish cooking before larger ones. Don't over cook. Drain the potatoes and let cool to a comfortable handling temperature and peel.
Slice potatoes, onions, celery and hardboiled eggs.
Mix together carefully.
Blend together mayonnaise, sour cream mustard and dill weed.
Add to salad and toss until all pieces are covered.
Notes: If you want you can substitute 1 cup of yogurt and 1 tblspn of lemon juice for the mayonnaise and sour cream.
Yum!
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