Garden Patch Potato Salad - cooking recipe

Ingredients

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)

Preparation

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