Creamy Potato Salad

7-1/2 cups cubed red potatoes (about 2-1/2 pounds)
1 hard cooked egg, chopped
3 celery ribs, chopped
3/4 cup chopped onion
2 TBSP finely chopped green pepper
3/4 cup mayo
1/4 cup sour cream
1 to 1-1/2 tsp. salt
1/4 tsp. pepper
1/8 to 1/4 tsp. dill weed
Sliced hard cooked egg, paprika and fresh dill sprigs, optional

Place potatoes in a large saucepan or Dutch oven. Cover with water and bring to a boil. Reduce heat. Cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl. Add egg, celery, onion, nd green pepper. In a small bowl, combine mayo, sour cream, salt, pepper and dill. Pour over potato mixture and toss gently to coat. Cover and refrigerate until serving. Garnish with egg, paprika, and dill, if desired.

Makes 12 servings. 114 calories each serving. 3 grams of protein each serving.