Dressing
1 16 oz. container nonfat sour cream
1/2 cup low-fat mayonnaise
1 1 oz. pkg. ranch salad dressing mix
1/4 cup dried dill leaves
2 tbl chopped fresh parsley
1/2 tsp dried oregano leaves

Salad
3 lbs. red or white Michigan potatoes, boiled in their skins and chilled
1/2 medium Michigan red sweet pepper, diced
1-1/2 small yellow Michigan onions, diced
1/2 cup diced Michigan celery

Preparation
Dressing: In a large mixing bowl, whisk together all the dressing ingredients until combined. Set aside.

Salad: Cut potatoes into 3/8-inch cubes. Place the cubed potatoes in the mixing bowl with the dressing and add the red pepper, onion and celery. Stir and fold until salad ingredients are completely coated. Cover and chill. Serve cold.