Fresh Dill Potato Salad

P. Allen Smith Gardens Fresh Dill Potato Salad Ingredients: (7) cups sliced potatoes (1/2) cup vinaigrette or Italian style salad dressing (1/2) cup sour cream (1/2) cup mayonnaise (2) teaspoons horseradish (3) green onions, finely chopped 2 tablespoons fresh dill salt and pepper to taste Directions: Start with about 7 cups of unpeeled potatoes sliced into disks. Cook the sliced potatoes until they are tender then rinse and drain them. Put them in a bowl while they are still hot and cover them with about a half of a cup of vinaigrette or Italian salad dressing. The heat helps the potatoes to absorb the flavor of dressing better. Let them marinate in the refrigerator for a couple of hours and then lift them out of the dressing. In another bowl, blend together a half a cup of sour cream, a half of cup of mayonnaise, 2 teaspoons of horseradish, 3 green onions that have been finely chopped along with 2 tablespoons of fresh dill and salt and pepper to taste. Blend all of these ingredients together and then fold in the potatoes, refrigerate until ready to serve. JH 8/5