½ cup sour cream
½ cup of mayonnaise
3 scallions, green and white parts chopped
2 Tb fresh dill, chopped
½ large English cucumber
1 bunch of radishes, thinly sliced
3 hard-boiled eggs
salt & pepper to taste
Cover the peeled potatoes with salted water in a large pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until the potatoes are tender, about 20 minutes. Drain and cool. In a small bowl, mix together the sour cream and mayonnaise. Cut the cucumber, radishes, and hard-boiled eggs into thin round slices, with the radishes having the thinnest slices. Cut the cooled potatoes into slices or quarters as you prefer. Place everything into a serving bowl. Pour the sour cream and mayonnaise mixture in the serving bowl and add the chopped dill, scallions, salt and pepper and mix gently. Garnish with a little more dill, serve chilled or room temperature and enjoy!