Red Potato Salad

• 3 to 4 pounds red potatoes, cut into chunks
• 1 cup  sour cream
• 1 cup of mayonnaise
• 2 teaspoons of  mustard
• 1 teaspoon white vinegar
• 4 hard-cooked eggs, chopped
  
  
• 1 tablespoon of sweet relish

• 2 celery stalks, chopped
• 2 green onions, chopped
• 1 dash hot sauce
• 1 tablespoon dried dill weed
• 1/2 teaspoon garlic powder
• 1 diced red onion
• salt and pepper to taste
• Add more if needed

Directions

1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
2. In a bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, relish, celery, green onions, and hot sauce. Season with dill, garlic powder, red onion, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving. but taste first to make sure you have enough salt and pepper.

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