1/4 cup sour cream

1/2 cup mayonnaise

1 Tbs Dijon mustard

2 tsp chopped fresh dill

1 tsp red wine vinegar

2 tsp fresh lemon juice

3/4 tsp salt

3/4 tsp sugar

1/2 tsp minced garlic

Pinch of celery seed

1/2 tsp Worcestershire sauce

1/4 tsp freshly ground black pepper

1 lb. red potatoes, scrubbed

1 stalk celery, finely diced

3 Tbs red onion, finely diced

Dill Mustard potato salad

Recipe courtesy of Margie Brown, Sacks Cafe

Servings: 4

Mix the sour cream, mayonnaise, mustard, dill, vinegar, lemon juice, salt, sugar, garlic, celery seed, Worcestershire, and pepper in a large bowl. Simmer the potatoes in salted water until fork tender. Peel and slice. Add to the sour cream mixture. Fold in the celery and onion. Adjust the seasoning with salt and pepper. Serve cold or refrigerate for up to 5 days.