Potato Salad With Sour Cream And Dill - cooking recipe

Ingredients

2 1/2 lbs yellow potatoes
4 hard-boiled eggs
3 celery ribs
2 tablespoons dill pickle relish (Dill, Not Sweet)
3/4 cup mayonnaise
1/4 cup low-fat sour cream
1 tablespoon tarragon vinegar
1 teaspoon spicy brown mustard
2 teaspoons dried dill
1/2 teaspoon salt
1/8 teaspoon pepper

Preparation

Cut potatoes into small bite size chunks and place in a medium saucepan.
Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink of cold water and cool potatoes quickly.
Dice celery and eggs and add to potatoes.
In a separate bowl, mix remaining ingredients well and then add to potato mixture and mix gently until potatoes are coated.