Fresh Dill Potato Salad Submitted by Docnana

Fresh Dill Potato Salad

7 C of red skin potatoes, cut up (skins on)
½ C Italian dressing
½ C sour cream
½ C mayonnaise
2 t. horseradish (I use slightly more horseradish)
3 green onions, finely chopped
2 T fresh dill (or 2 tsp if using dried dill weed)
Salt & pepper to taste

Cut the potatoes up and leave the skins on. Cook in boiling water until tender (I don’t let mine get too tender). Rinse and drain, put them in a bowl and coat with Italian dressing. Do this while they are still hot so they will absorb more of the flavor. Cover and marinate them in the refrigerator for 2 hours. Lift potatoes out of the dressing and put in another bowl. Mix together the remaining ingredients. Blend dressing and fold into the potatoes. Refrigerate until ready to serve.