Recipe - Dill Weed Potato Salad

7 md Irish potatoes
2 tablespoon Vinegar
One half cup Salad oil
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 ds Pepper
1 teaspoon Salt
1 cup Mayonnaise
4 Hardboiled eggs; chopped
One half cup Sour cream
1/3 cup Sliced green onions
Three fourths cup Diced celery
1 tablespoon Horseradish
3 teaspoon Dill weed

Cook potatoes in water to cover. Drain. Peel & slice while warm. Combine
oil, vinegar, salt, pepper, garlic powder & onion powder. Blend thoroughly.
Pour 1/3 of the dressing over potatoes. Let stand for at least 1 hour. Add
mayonnaise, eggs, sour cream, onions, dill weed, celery & horseradish to
remaining dressing. Combine with potato mixture. Chill until ready to
serve. Serves 10 to 12.

MRS. JOHN C. TAYLOR

CLARKSDALE, MS

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.