Ingredients
3lbspotatoes,white or red skinned
1½cupscelery,diced
3tbspgreen onion,finely sliced
¾cupmayonnaise
½cupsour cream
2tbsplemon juice
4tbspfresh dill,minced
1tbspdijon mustard
Preparation
Boil the potatoes for 15 to 20 minutes, until tender. Allow to cool, then cut them into bite-sized pieces.
In a large bowl, mix the celery, green onion, mayonnaise, sour cream, lemon juice, dill, and mustard.
Combine the cooled potatoes with dill mixture, then mix to incorporate.
Refrigerate the potato salad for at least 1 hour.
Serve chilled, and enjoy!
