Instructions:

Dill and Red Pepper Potato Salad

Dressing
1 (16 ounce) container nonfat sour cream
1/2 cup low-fat mayonnaise
1 (1 ounce) package ranch salad dressing mix
1/4 cup dried dill weed
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano leaves

Salad
3 pounds red or white potatoes, boiled in their
    skins and chilled
1/2 medium-size red sweet pepper, diced
1 1/2 small yellow onions, diced
1/2 cup diced celery

Dressing: In a large mixing bowl whisk together all the dressing ingredients until combined. Set aside.

Salad: Cut the potatoes into 3/8-inch cubes. Place the cubed potatoes in the mixing bowl with the dressing and add the red pepper, onion and celery. Stir and fold until salad ingredients are completely coated. Cover and chill. Serve cold.