INGREDIENTS
- 1 bag of small, red potatoes (washed and cut in 1/2 to 1-inch cubes. I leave the skins on)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 celery ribs, chopped
- 1 bunch green onions, diced
- 1 small green pepper (or 3/4 of a larger one) finely chopped
- 1 tbs fresh lemon juice
- 1 tbs Dijon mustard
- 2 tbs dill weed
- Salt & Pepper
INSTRUCTIONS
- Add cubed potatoes in a medium saucepan and cover with water.
- Add 1 tsp salt and bring to a boil
- Reduce heat to medium and cook for 15 minutes or until fork tender
- Drain, pour into a large mixing bowl and chill
- Add mayo, sour cream, Dijon, lemon juice and dill weed in a small bowl to make your dressing
- Add celery, pepper, and onion to cooled potatoes
- Fold in dressing
- Salt and pepper to taste
- Chill until ready to serve