Everlasting Gardener

Joanie Lapic Herb Specialist

Potato-Dill Salad

4 cups diced, cooked potatoes
1 cup diced celery
3 green onions, thinly sliced
3 Tbsp. cider vinegar
3 Tbsp. olive oil
¼ tsp seasoned salt
3 shakes of sea salt
¼ tsp. freshly-milled black pepper
1 Tbsp. fresh Dill (1 ½ tsp. dried)
¾ cup sour cream

Mix together potatoes, celery and onions.
Mix together vinegar, oil, salts, pepper and Dill
Pour over vegetables while potatoes are still
Warm. Gently mix.
Refrigerate several hours.
Mix in sour cream and serve.

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