Vegetable Salad from Polish Classic Recipes by Peter Zeranski

Ingredients

• 2 tablespoons prepared yellow mustard
• 2 hard boiled eggs, chopped or sliced
• ¾ cup mayonnaise
• ¾ cup sour cream
• Salt and pepper
• ½ cup chopped green onion
• 2 tablespoons dill leaves chopped
• 3 large dill pickles, diced (optional)
• 2 cups frozen peas, cooked and drained
• 4 cups frozen mixed vegetables, cooked and drained
• 4 cups cooked, diced potatoes