CONTEST SALADS: Potato & Crabmeat Salad

POTATO AND CRABMEAT SALAD
An original recipe by BumbleBeeBoogie

6 large (waxy-type) potatoes, unpeeled
1 tablespoon dried dill or 3 tablespoon fresh sipped dill
1/2 cup French dressing made with cider vinegar plus 1/2 teaspoon dry mustard
1/2 cup chopped green onions (or sweet-type onions if in season)
2 Granny Smith apples, peeled, cored and diced
1 cup diced celery
6 hard-cooked large eggs, chopped
1 cup cooked flaked crab meat (small bay shrimp may be substituted)
1/4 cup sweet pickle relish
1 small can chopped black olives
4 tablespoons chopped parsley
1-1/2 cups mayonnaise
1/2 cup sour cream
salt and freshly ground black pepper to taste

Cook the potatoes in their skins with the dill; peel and dice them and marinate them while still hot in the French dressing. Add the onions and let stand until cold, at least an hour. When cool, combine the potato-onion mixture with the remaining ingredients, including the mayonnaise blended with the sour cream. Season with salt and pepper to taste.

Makes 2 quarts of salad.