New potatoes
Vinaigrette
Red onion
Sliced black olives
Sour cream
Mayonnaise
Dried dill weed
Salt & pepper

Dice potatoes into approximately 1" cubes. Cook until just tender; drain. Cover with your favorite vinaigrette and toss to coat. Refrigerate 2 hours or overnight. Add chopped red onion and black olives. Add enough sour cream and mayonnaise to cover potatoes. Add approximately 2 tablespoons dill weed and salt and pepper to taste.