Rio Grande Potato Salad

[BakersDozen]

Rio Grande Potato Salad

Dressing:
1 cup mayonnaise
1 cup sour cream
3 tablespoons lime juice
2 cloves garlic, minced
1 tablespoon mustard
Salad:
6 cups new potatoes, washed and boiled with skins
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped cilantro
1 (4-ounce) can chopped chiles
1 red bell pepper, diced
2 hard-boiled eggs, chopped

Mix all dressing ingredients and refrigerate. Cut boiled potatoes in 1-inch cubes. Combine potatoes with remaining ingredients in a large bowl. Toss with dressing and refrigerate. Garnish with black olives, onion and tomato slices, if desired.

Yield: 10 to 12 servings

Source: Viva! Tradiciones - Jr. League of Corpus Christi, TX