Red Potato Salad with Sour Cream & Dill

RED POTATO SALAD WITH SOUR CREAM & DILL
Regina Adams
(printed from about.com Southern food)

2 lbs. small red potatoes, scrubbed
3-4 eggs, hard-cooked & diced
2 ribs celery, diced
½ C. diced red onion
4 green onions, thinly sliced
2 tbsp diced dill pickle
¾ C. mayonnaise
¼ C. sour cream
1 tbsp tarragon vinegar
1 tsp Dijon mustard
1 tbsp freeze dried or fresh dill, or about 2 tsp dried dill
½ tsp salt
1/8 tsp pepper

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for 10-12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste. Serves 6