Garden Patch Potato Salad

• 8 medium potatoes, cooked, peeled and sliced
• 4 carrots, thin bias sliced
• 1 c. thinly sliced celery
• 1/2 c. ripe pitted olives, sliced
• 1/2 c. sliced radishes
• 1 (8 oz.) carton dairy sour cream
• 1/4 c. snipped parsley or chives
• 3 Tbsp. Heinz vinegar
• 1 tsp. salt
• 1 tsp. dried dill weed
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 3/4 c. mayonnaise or salad dressing

1. Halve any large potato slices.
2. In 2 quart bowl, toss together potatoes, carrots, celery, olives and radishes.
3. In small mixing bowl, combine sour cream, mayonnaise, parsley, vinegar, salt, dill weed, mustard and pepper; mix well.
4. Pour over vegetables, tossing to coat well.
5. Apply seal and chill several hours or overnight before serving.
6. Stir in additional mayonnaise, if necessary, for a more moist salad.
7. Trim bowl with lettuce leaves, if desired.

potatoes, carrots, celery, olives, radishes, sour cream, parsley, vinegar, salt, dill weed, dry mustard, pepper, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=966879 (may not work)