Dill Potato Salad
|Dairy sour cream||1 Cup (16 tbs)|
|Salad dressing||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dill weed||1 Teaspoon|
|Potatoes||6 Cup (96 tbs), sliced|
|Celery||1 Cup (16 tbs), thinly sliced|
|Onion||3⁄4 Cup (12 tbs), minced|
|Cucumber||1⁄2 Cup (8 tbs), drained|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Radishes||1⁄2 Cup (8 tbs), sliced|
|Chilled salad greens||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||3 (For Garnish)|
Mix sour cream with salad dressing, vinegar, salt, pepper and dill weed.
Toss together in large bowl cooked potatoes, celery, onion, cucumber, green pepper, radishes and all but 3 or 4 egg slices (save for garnish).
Mix gently with dressing; chill to blend flavors.
Serve on crisp greens on individual plates; garnish with sliced eggs.