Serves: 8
6 Potatoes -- peeled and cooked
1 tablespoon Vegetable Oil
4 Hard-cooked Eggs -- chopped
1/2 cup Celery -- diced
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/4 cup Fresh Dill -- minced
1 teaspoon Cider vinegar
3/4 teaspoon Salt
1/8 teaspoon Pepper
Cut cooled potatoes in thick slices; toss with oil in large bowl. Add eggs and celery mix well. Combine remaining ingredients in small bowl; pour over potato mixture; mix well. Cover and refrigerate 1-2 hours.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved