Instructions

1. Bring a pot of salted water to boil over high heat.
2. Add the potatoes and cook until soft, about 10 to 15 minutes.
3. Drain the potatoes and cool slightly.
4. Cut the potatoes into ½-inch pieces and place into a bowl.
5. Add the celery, onion, radishes and dill.
6. Whisk together mayonnaise, sour cream, mustard, salt and pepper in a separate bowl.
7. Pour the sauce into the bowl with the potatoes and toss to coat all of the veggies.
8. Cover and chill until ready to serve.

Toasted Corn And Poblano Slaw

1. Use a food processor to shred the cabbages, carrot, pepper and red onion. Place all of the vegetables into a large bowl.
2. Heat the olive oil in a skillet over medium high heat. Cut the kernels from the corn and place into the pan.
3. Cook until the kernels are just golden, about 3 to 5 minutes.
4. Pour the corn into the bowl with the veggies.
5. Whisk together the mayonnaise, sugar, vinegar, sour cream, salt and pepper in a small bowl.
6. Pour the dressing over the vegetables.
7. Toss to coat.
8. Cover and chill until ready to serve.

Pasta Primavera Salad

1. Cook the pasta in salted, boiling water until al dente, about 10 minutes.
2. Drain and rinse with cold water.
3. Pour the pasta into a large bowl.
4. Steam the broccoli florets until crisp-tender. Roughly chop and add to the bowl.
5. Chop the sun-dried tomatoes and add to the bowl.
6. Pour the cheese into the bowl.
7. Whisk together the lemon juice, white wine vinegar, mustard, garlic, salt and pepper. Slowly whisk in the olive oil.
8. Pour the dressing over the salad and toss to coat.
9. Cover and chill until ready to serve.