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Dilly Potato Salad




Source of Recipe


Tiffany Twait


List of Ingredients




8 medium potatoes, cubed
4 hard-boiled eggs, sliced
1 C. mayonnaise
1/2 C. sour cream
1/2 C. dill pickle relish
1 can (2-1/4 oz.) sliced ripe olives, drained
2 tsp. prepared mustard
2 garlic cloves, minced
2 T. snipped fresh dill~or~ 2 tsp. dill weed
3/4 tsp. celery seed
1/2 tsp. salt
1/4 tsp. paprika


Recipe



Place the potatoes in a saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. drain and cool.
Place potatoes in a large bowl; add eggs.

In a small bowl, combine the remaining ingredients. Pour over potatoes and toss to coat.
Cover and refrigerate for several hours before serving.

Yield: 8 servings