Dilled Potato Salad - cooking recipe

Ingredients

1/3 c. vegetable oil
1/4 c. each: vinegar and sour cream
1 Tbsp. grated Parmesan cheese
2 tsp. dill weed
1/2 tsp. seasoned salt
2 c. assorted cut up vegetables (broccoli, carrots, green beans, red pepper and yellow pepper)
8 small red potatoes, quartered and cooked (about 3 c.)

Preparation

In large bowl, combine oil, vinegar, sour cream, cheese and seasonings.
Stir until well blended.
Add vegetables and toss until well coated.
Refrigerate one hour or until chilled.
Serve as a side dish or salad.
Makes 6 servings.