Mom’s Sour Cream and Dill Potato Salad

Mom’s Sour Cream and Dill Potato Salad

INGREDIENTS

1 bag of small, red potatoes (washed and cut in 1/2 to 1-inch cubes. I leave the skins on)
1/2 cup mayonnaise
1/2 cup sour cream
3 celery stalks, chopped
1 bunch green onions, chopped
1 samll green pepper (or 3/4 of a larger one) finely chopped
1 tablespoon fresh lemon juice
2 tablespoons dill weed
Salt & Pepper

DIRECTIONS

Put cubed potatoes in a medium saucepan and cover with water.
Add 1 teaspoon of salt and bring to a boil over high heat.
Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender.
Drain and cool completely.
In a large bowl combine the cooled potatoes with the celery, onion, green peppers, dill, salt and black pepper.
Add sour cream, mayo and lemon juice.
Gently stir the dressing mixture into the potato mixture. Add more mayonnaise and/or sour cream, as needed for flavor and texture.
Chill until serving time.