Dilly Potato Salad

• 4 lbs new potatoes
• 2 cups mayonnaise
• 2 cups sour cream
• 4 ounces cream cheese, softened
• 1 tablespoon lemon juice
• 1 tablespoon salt (to taste)
• black pepper
• 2 dashes Tabasco sauce (optional)
• 3 tablespoons dried dill
• 1/2 cup finely chopped green onion

1. 1. Clean, cut up, and boil potatoes in salted water to cover until tender but not falling apart.
2. 2. Drain and set aside to cool slightly but don't chill.
3. 3. Blend next 7 ingredients in food processor then stir in dillweed. Taste the dressing for seasoning and adjust to your taste. Remember seasonings, especially salt, tend to lose some of their flavor when chilled.
4. 4. Stir in green onions.
5. 5. While potatoes are warm, stir in half the dressing. Chill both salad and dressing until serving time. Just before serving time stir in enough of the remaining dressing to make the salad as creamy as you like it.
6. 6. This salad is best made several hours before serving.

potatoes, mayonnaise, sour cream, cream cheese, lemon juice, salt, black pepper, tabasco sauce, dill, green onion

Taken from www.food.com/recipe/dilly-potato-salad-481004 (may not work)