8 medium potatoes, cubed
4 hard-cooked eggs, sliced
1 c. mayonnaise
1/2 c. sour cream
1/2 c. dill pickle relish
1 (2 1/4 oz.) can sliced ripe olives, drained
2 tsp. mustard
2 garlic cloves, minced
2 tbsp. fresh dill, snipped
3/4 tsp. celery seed
1/2 tsp. salt
1/4 tsp. paprika

Put potatoes in pot; cover with water. Cover pot and bring to boil. Cook until tender. Drain and cool. Put potatoes in large bowl; add eggs. In small bowl, combine remaining ingredients. Pour over potatoes and toss to coat. Cover and refrigerate for several hours before serving.