Sour Cream and Dill Potato Salad

Sour Cream and Dill Potato Salad
Ingredients
2 pounds small red potatoes, scrubbed
4 eggs(whites only), hard-cooked and diced
3 ribs celery, diced
3 green onions, thinly sliced
2 Tbls. diced dill pickle
3/4 c. mayonnaise
1/4 c. sour cream
1 tsp. Dijon mustard
2 tsp. dried dill
2 tsp. diced dill pickles

Preparation:
Cut the potatoes into bite-size chunks and place in a saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. * poke with a fork and it'll fall off.  Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. In a large bowl, combine the potatoes with eggs, celery  green onions, and diced dill pickle. In another bowl, combine the sour cream, mayo, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.