Creamy Potato Salad

Kathy's Recipe

7½ Cups Cubed Red Potatoes

2 Hard Cooked Eggs, Chopped

¾ Cup Chopped Onion

¾ Cup Mayonnaise

¼ Cup Sour Cream

1 teaspoon Salt

¼ teaspoon Pepper

¼ to ⅛ teaspoon dill weed

① Place potatoes in large saucepan or dutch oven; cover with water; cover and bring to a boil.

② Reduce heat; cook for 20-30 minutes until tender.

③ Drain and cool.

④ Place potatoes in a large bowl; add chopped egg and onion.

⑤ In a small bowl, combine mayo, sour cream, salt, pepper, and dill.

⑥ Pour into potato mixture and toss gently to coat.

⑦ Cover and refrigerate until ready to serve.

Yields 12 (1 cup) servings.