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Mary Lynn's Creamy Dill Potatoe Salad

Source of Recipe


Originally my Grandmother's recipe, but I have made additions to the original recipe






List of Ingredients



• 5 lbs Red potatoes (leave skins on)
  
• 1 Large jar of real Mayonaise (I use Helmann's)
  
• 1 16 oz tub sour cream (I use Breakstone's)
  
• 3 Large onions (I use yellow ones), chopped
  
• 3 Large green peppers, chopped
  
• 4 Large ribs celery, chopped
  
• 1 Dozen eggs (hard boiled and cooled), sliced
  
• 3 T Dried dill weed (use a fresh jar)
  
• Salt to taste
  
• Pepper to taste
  
• Paprika to sprinkle over the top of all
  






Instructions



1. Boil red potatoes with skins on until fork tender, then cool completely, peel potatoes, then cut into medium sized square pieces. Also, you can boil the eggs at this time also in a separate pot and then cool.
   
   
2. Chop all vegetables into small pieces and combine with the potatoes in a very large bowl.
   
   
3. Mix about 3/4 of your jar of mayonaise with the tub of sour cream, add the 3 T of dill weed. Add salt and pepper to taste. Blend all thoroughly.
   
   
4. Next fold the blended dressing into the bowl with the potatoes and vegetables until everything is coated with the dressing. Use more mayo if needed.
   
   
5. Top the salad with the sliced dozen of eggs. Make some type of decorative pattern if you would like. Do not blend the eggs into the salad.
   
   
6. Cover bowl and chill overnight for best flavor.
   
   
7. Before serving sprinkle with paprika for decorative effect.
   
   






Final Comments


This recipe serves about 15. You can also cut recipe in half with great success. It is cool, creamy, and very addicting! I hope you enjoy!