Dilly Potato Salad

• 2 pounds Potatoes, Scrubbed, Peeled And Cubed
• 1 cup Sour Cream
• 1 cup Mayonnaise Or Miracle Whip
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1 teaspoon Salt
• 1 teaspoon Fresh Cracked Pepper
• 1/3 cups Fresh Dill, Minced
• 1/3 cups Fresh Snipped Chives
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon BBQ Seasoning
• 1 cup Celery, Thinly Sliced
• 6 whole Large Eggs Hard Boiled And Peeled

1. Using a large saucepan, cover potatoes in cool, salted water and bring to a boil. Cook until fork tender. Depending on the size of the cubes, this should take around 10 minutes. Drain and set aside.
2. In a large bowl, combine sour cream, mayo or Miracle Whip, garlic powder, onion powder, salt, pepper, dill and chives. Stir to combine and add apple cider vinegar and BBQ seasonings. Carefully stir in potatoes and celery pieces. Slice eggs then stir into potato salad mixture.
3. Refrigerate until serving time, or at least 2 hours.

potatoes, sour cream, mayonnaise, garlic, onion powder, salt, fresh cracked pepper, fresh dill, fresh snipped chives, apple cider vinegar, bbq seasoning, celery, eggs

Taken from tastykitchen.com/recipes/salads/dilly-potato-salad/ (may not work)