Crunchy Cucumber, Egg & Potato Salad

• 2 lb. red potatoes (about 6), cooked, cubed
• 1 cup chopped cucumbers
• 1 small red onion, chopped
• 2 hard-cooked eggs, chopped
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 tsp. dill weed

1. Combine vegetables and eggs in large bowl.
2. Mix remaining ingredients.
3. Add to potato mixture; mix lightly.
4. Refrigerate several hours or until chilled.

red potatoes, cucumbers, red onion, eggs, s, dill weed

Taken from www.kraftrecipes.com/recipes/crunchy-cucumber-egg-potato-salad-165305.aspx (may not work)