Veggie Potato Salad

A creamy potato salad with a rainbow assortment of veggies and an old fashioned flavor of dill and chives, A summertime staple!

Preparation time: 1 hour
Makes 8 to 10 servings

Ingredients:

6 Small Yukon Gold or Red Potatoes (about 2 lbs)
¼ cup sour cream
½ cup eggless mayonnaise
1 tbs of mustard
3 tbs of sweet pickle relish
2 diced celery stalks (1/2 cup)
1 small carrot shredded (1/2 cup)
½ cup chives or green onions
½ cup diced red bell pepper (1/2 of a bell pepper)
½ cup corn
½ cup black olive slices
1 tbs of dill
Salt and pepper to taste

Preparation:

Wash potatoes, unpeeled and boil for 20 minutes or until fork tender and the skins begin to split.
Drain and set potatoes aside to cool.
In a large bowl add the sour cream, eggless mayonnaise, mustard, dill, chives/green onions, pickle relish and mix
Add the veggies to the bowl and mix.
When the potatoes have cooled cut them into small cubes.
Add salt and pepper to taste
Add the potatoes to the bowl and mix well.

Cook’s Note:

Allow the potato salad to chill before serving.