BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 22 2013

Sour Cream Potato Salad

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1 c. sour cream
1/2 c. mayonnaise
3 tbsp. vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. fresh, snipped dill
4 c. sliced cooked new potatoes
1 c. thinly sliced celery
3/4 c. finely chopped onion
2 hard-cooked eggs, sliced

In a small bowl, combine sour cream, mayonnaise, vinegar, salt, pepper and dill weed; mix well. In a mixing bowl, combine potatoes, celery, onions and eggs. Add sour cream mixture and toss lightly. Chill several hours to blend flavors.

Makes about 5 cups.