Sour Cream Dill Potato Salad

• 6 cups water
• 2 teaspoons salt
• 3 pounds (about 8 cups) small new red potatoes, quartered
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Dijon-style mustard
• 1 teaspoon finely chopped fresh garlic
• 1/2 teaspoon pepper
• 3 ribs (1 1/2 cups) celery, sliced
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh dill*
• 5 slices crisply cooked bacon, crumbled
• 2 Land O Lakes Eggs, hard-cooked, peeled, sliced
• 2 tablespoons sliced 1/8-inch green onions

1. Bring water and 1 teaspoon salt to a full boil in 4-quart saucepan over high heat; add potatoes.
2. Continue cooking until water returns to a boil; reduce heat to medium-high.
3. Cook 5-8 minutes or until potatoes are fork tender.
4. Rinse with cold water; drain.
5. Whisk remaining salt, sour cream, mayonnaise, mustard, garlic and pepper together in bowl; mix well.
6. Add celery, parsley and dill; mix well.
7. Add potatoes; toss gently to coat.
8. Top salad with bacon, egg and onions.
9. Cover; refrigerate 4 hours or overnight to blend flavors.

water, salt, new red potatoes, sour cream, mayonnaise, mustard, fresh garlic, pepper, celery, parsley, fresh dill, crisply cooked bacon, eggs, green onions

Taken from www.landolakes.com/recipe/2899/sour-cream-dill-potato-salad (may not work)