Potato Salad With Sour Cream and Dill

My wife and I both love Dill, so we had to give this recipe a try and are so glad we did. We love it! It's great for a cookout and sure to please the masses.

• Ready In: 32 mins
• Serves: 6

Ingredients

• 2 1⁄2 lbs yellow potatoes
• 4  hard-boiled eggs
• 3  celery ribs
• 2  tablespoons  dill pickle relish (Dill, Not Sweet)
• 3⁄4 cup mayonnaise
• 1⁄4 cup low-fat sour cream
• 1  tablespoon tarragon vinegar
• 1  teaspoon spicy brown mustard
• 2  teaspoons dried dill
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Cut potatoes into small bite size chunks and place in a medium saucepan.
2. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink of cold water and cool potatoes quickly.
3. Dice celery and eggs and add to potatoes.
4. In a separate bowl, mix remaining ingredients well and then add to potato mixture and mix gently until potatoes are coated.