My mother gave me this recipe when I was first married. I’ve always loved Dill Potato Salad and she had a great one that she had received from my grandmother.

Dill Potato Salad

1 c. sour cream
1/2 c. mayo
3 Tbs. vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dill weed
6 c. sliced cooked potatoes
1 c. thinly sliced celery
3/4 c. minced onion
1/2 c. diced peeled cucumber, well drained
1/2 c. chopped green pepper
4 hard boiled eggs, sliced or chopped

In a medium bowl, mix together the sour cream, mayonnaise and dill weed. In a large bowl, toss the potatoes, celery, onion, cucumber, green pepper and the egg. Add the sour cream mixture to the veggies in the large bowl and mix well. Chill in fridge for about 2-4 hours to allow flavors to blend.

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