Garden Patch Potato Salad

• 8 medium potatoes, cooked, peeled and sliced
• 4 carrots, thinly bias sliced
• 1 c. thinly sliced celery
• 1/2 c. sliced pitted ripe olives
• 1/2 c. sliced radishes
• 1 (8 oz.) carton sour cream
• 3/4 c. mayonnaise or salad dressing
• 1/4 c. snipped parsley or chives
• 3 Tbsp. Heinz vinegar
• 1 tsp. salt
• 1 tsp. dried dillweed
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• fresh dillweed and radish roses (optional)

1. Halve any large potato slices.
2. In a large bowl toss together the potatoes, carrots, celery, olives and radishes.
3. In a small mixing bowl combine sour cream, mayonnaise, parsley, vinegar, salt, dillweed, mustard and pepper; mix well.
4. Pour over vegetables, tossing to coat well.
5. Store in an airtight container. Chill several hours or overnight before serving.
6. Stir in additional mayonnaise, if necessary, for a more moist salad.
7. Trim bowl with lettuce leaves, if desired.
8. Makes 12 servings.

potatoes, carrots, celery, olives, radishes, sour cream, mayonnaise, parsley, vinegar, salt, dry mustard, pepper, radish roses

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426716 (may not work)