Viennese Potato Salad With Sour Cream

• 4 medium potatoes, washed
• salt
• 1 14 cups sour cream, at room temperature
• 2 tablespoons wine vinegar
• 12 teaspoon dried dill weed
• pepper
• 12 cup diced green pepper
• 12 cup diced celery
• 12 cup sliced scallion, with some tops
• 3 hard-cooked eggs, shelled and chopped
• 14 teaspoon paprika
• 1 large tomatoes, peeled and cut into wedges

1. Cook potatoes in their jackets in a little salted boiling water until tender, about 25 minutes.
2. Drain well; peel; and, while still warm, slice or cube into a medium bowl.
3. Add sour cream, vinegar, and dill.
4. Season with salt and pepper.
5. Mix well.
6. Add green pepper, celery, scallions, and eggs; mix well.
7. Cool at room temperature and let stand 1 hour or longer to blend flavors.
8. Serve sprinkled with paprika and garnished with tomato wedges.

potatoes, salt, sour cream, wine vinegar, dill weed, pepper, green pepper, celery, scallion, eggs, paprika, tomatoes

Taken from www.food.com/recipe/viennese-potato-salad-with-sour-cream-455995 (may not work)