Garden Patch Potato Salad



8 cups cooked, cubed potatoes
2 cups chopped zucchini
1 cup sliced celery
¾ cup shredded carrots
3 tablespoons finely chopped onions
2 cups sour cream
2 tablespoons vinegar
1 tablespoon sugar
2 teaspoons salt
½ teaspoon dried dill
¼ teaspoon celery seed
1/8 teaspoon black pepper


In a large bowl, combine the potatoes, zucchini, celery, carrots and onion; set aside.

In a separate bowl, combine the sour cream, vinegar, sugar, salt, dill, celery seed and black pepper. Mix well and add to the vegetables; toss well to coat.

Press the salad into a 3-quart bowl and refrigerate until needed. Invert on a platter to serve.
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