Potato Salad With Sour Cream And Dill

• 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

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.

potatoes, eggs, celery, dill pickle, mayonnaise, lowfat sour cream, tarragon vinegar, brown mustard, dill, salt, pepper

Taken from www.food.com/recipe/potato-salad-with-sour-cream-and-dill-458127 (may not work)