Creole and Dill Potato Salad

• 1/4 cup Renee's Mayonnaise Style Dressing
• 1 cup Renee's Creole Dijon Sauce
• 3-1/2 lb. (1.6 kg) red potatoes, cooked, cooled and coarsely chopped
• 3/4 lb. (340 g) radishes, sliced
• 4 hard-cooked eggs, peeled, chopped
• 4 green onions, chopped
• 1/4 cup chopped fresh dill
• 2 Tbsp. chopped fresh parsley

1. Mix dressing and Dijon sauce until blended.
2. Combine remaining ingredients in large bowl.
3. Add dressing mixture; mix lightly.
4. Refrigerate 1 hour.

mayonnaise, renees, red potatoes, radishes, eggs, green onions, dill, parsley

Taken from www.kraftrecipes.com/recipes/creole-dill-potato-salad-189995.aspx (may not work)