Red potatoes with carrots, peas and green onions in a sour cream and mayonnaise dill dressing.

Potato Vegetable Salad

2 1/2 cups carrots, cubed (about 1 pound)
6 cups red potato, 1/2-inch cubed (about 2 pounds)
1 cup frozen peas, thawed
3/4 cup green onions, chopped
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons mustard
1 tablespoon white vinegar
2 teaspoons dried dillweed
1 teaspoon ground pepper
1/4 teaspoon salt

1. Cook carrots in boiling water for 3 minutes. Add potatoes; bring to a boil, and cook for 10 minutes or until tender. Drain.
2. Place carrots, potatoes, green peas, and green onions in a large bowl and set aside.
3. 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.

Makes 8 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.