Recipe: Potato Vegetable Salad

Potato Vegetable Salad
Servings: 8

2 1/2 cup carrots, cubed (about 1 lb.)
6 cup red potato, 1/2 in. cubed (about 2 lbs.)
1 cup frozen peas, thawed
3/4 cup green onions, chopped
1 cup sour cream
1/2 cup mayonnaise
2 tablespoon mustard
1 tablespoon white vinegar
2 teaspoon dried dillweed
1 teaspoon ground pepper
1/4 teaspoon salt

Cook carrots in boiling water for 3 minutes.

Add potatoes; bring to a boil, and cook for 10 minutes or until tender. Drain.

Place carrots, potatoes, green peas, and green onions in a large bowl and set aside.

Combine sour cream, mayonnaise, mustard, vinegar, dill weed, pepper, and salt in a small bowl and stir well with a wire whisk. Pour over vegetable mixture; toss gently to coat. Cover and chill 8 hours.