Garden Patch Potato Salad - cooking recipe

Ingredients

8 medium potatoes, cooked, peeled and sliced
4 carrots, thin bias sliced
1 c. thinly sliced celery
1/2 c. ripe pitted olives, sliced
1/2 c. sliced radishes
1 (8 oz.) carton dairy sour cream
1/4 c. snipped parsley or chives
3 Tbsp. Heinz vinegar
1 tsp. salt
1 tsp. dried dill weed
1/2 tsp. dry mustard
1/4 tsp. pepper
3/4 c. mayonnaise or salad dressing

Preparation

Halve any large potato slices.
In 2 quart bowl, toss together potatoes, carrots, celery, olives and radishes.
In small mixing bowl, combine sour cream, mayonnaise, parsley, vinegar, salt, dill weed, mustard and pepper; mix well.
Pour over vegetables, tossing to coat well.
Apply seal and 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.