8 medium potatoes, cubed
4 hard-cooked eggs, sliced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup dill pickle relish
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons prepared mustard
2 garlic cloves, minced
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
3/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon paprika
Directions
Place potatoes in a saucepan and cover with water. Cover and bring to a
boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl; add eggs.
In a small bowl, combine the remaining ingredients. Pour over potatoes
and toss to coat. Cover and refrigerate for several hours before serving.
Yield: 8 servings.
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