Herbed Carrot Potato Salad

• 1 c. mayonnaise
• 1 c. sour cream
• 3 Tbsp. lemon juice
• 2 tsp. snipped chives
• 1 tsp. Worcestershire
• 1 tsp. salt
• 1/2 tsp. dried dill weed
• 1/2 tsp. dry mustard
• 1/8 tsp. pepper
• 4 medium carrots (2 c.), thinly bias sliced
• 8 medium potatoes, cooked, peeled and sliced (7 c.)
• 1 c. thinly bias sliced celery
• 1/2 c. pitted ripe olives, sliced
• leaf lettuce (optional)

1. Combine mayonnaise or salad dressing, sour cream, lemon juice, chives, Worcestershire, salt, dill weed, mustard and pepper until well combined.
2. In a medium pan, heat small amount of water to boiling; add carrots and simmer, uncovered, for 2 minutes.
3. Drain. Rinse with cold water; drain again.
4. In a large bowl, gently toss together the sliced potatoes, sliced carrots, celery and olives. Add sour cream mixture.
5. Gently toss to coat well.
6. Cover and chill several hours.

mayonnaise, sour cream, lemon juice, chives, worcestershire, salt, dill weed, dry mustard, pepper, carrots, potatoes, celery, olives, leaf lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=399541 (may not work)