Dilled Potato Salad

Cynthia E. Palmer
Braeloch Farm

Richland, MI

Prep Time, including cooking potatoes: 30–40 minutes

Chilling Time: 3–4 hours

Makes 6 servings

4 cups diced, cooked potatoes

1 cup diced celery

3 green onions, thinly sliced

3 Tbsp. cider vinegar

3 Tbsp. salad oil

¼ tsp. seasoned salt

¼ tsp. pepper

1 Tbsp. fresh dill (1 tsp. dried)

¾ cup sour cream

1 green or red pepper, slivered

1. Mix together potatoes, celery, and onions.

2. Mix together vinegar, salad oil, seasoned salt, pepper, and dill. Pour over vegetables while potatoes are still warm and gently mix.

3. Refrigerate for several hours.

4. Mix in sour cream and pepper slices. Serve.