8 med. potatoes, cooked, peeled and sliced
4 carrots, thinly bias sliced
1 c. thinly sliced celery
1/2 c. sliced ripe olives
1/2 c. sliced radishes
1 (8 oz.) sour cream
3/4 c. mayonnaise
1/4 c. snipped parsley
3 tbsp. vinegar
1 tsp. salt
1 tsp. dried dill weed
1/2 tsp. dry mustard
1/4 tsp. pepper

Halve any large potato slices. In a 2 quart bowl toss together the potatoes, carrots, celery, onions, and radish. In a small bowl, combine sour cream, mayonnaise, parsley, vinegar, salt, dill weed, mustard, and pepper; mix well. Pour over vegetables, tossing to coat well. Cover and chill several hours or overnight.

Stir in additional mayonnaise, if necessary, for a more moist salad. Makes 12 servings.