1 lb. red potatoes (about 4), cut into chunks      

1 package Debbie’s Lemon Dill Dip Mix

1/4 cup sour cream

1/3 cup mayonnaise

1-1/2 tsp. dijon mustard

1 hard-cooked egg, chopped

4   green onions, sliced

COOK potatoes in saucepan of boiling water 15 min. or just until tender; drain. Rinse potatoes with cold water until cooled; drain again.

Combine dip mix, mayo and mustard in large bowl. Add potatoes, eggs and onions; mix lightly.

REFRIGERATE 30 min. at least 30 minutes, overnight is better.