Ev'S Potato Salad

• 2 lbs potatoes
• 4 tablespoons olive oil
• 1 tablespoon dill vinegar or 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup minced green bell pepper
• 1/2 cup minced red bell pepper
• 1/2 cup minced celery
• 3/4 cup minced onion
• 1/4 cup minced dill pickle
• 1 clove minced garlic
• 1 1/2 cups sour cream
• 2 hard-boiled eggs, chopped

1. Boil the potatoes in salted water for 25 minutes, or until just tender.
2. Drain, let cool enough to be handled and peel.
3. Cut into 1/2 inch slices and put in a large bowl.
4. Whisk together the olive oil, vinegar, mustard, paprika and salt and pepper and pour dressing over potatoes; add the bell pepper, 1/2 cup of the onion, the garlic clove and toss.
5. Let salad marinate, loosely covered and at room temperature, for 1 hour.
6. Stir in sour cream, egg, 1/4 cup onion and dill pickles and season to taste.
7. Chill salad, covered, for 2 hours or overnight.
8. Serve at or close to room temperature.

potatoes, olive oil, dill vinegar, mustard, sweet paprika, salt, white pepper, green bell pepper, red bell pepper, celery, onion, dill pickle, garlic, sour cream, eggs

Taken from www.food.com/recipe/evs-potato-salad-61768 (may not work)