New Potato Salad with Dried Tomatoes

Directions

Place potatoes in a large kettle with enough water to cover.

Add ½ teaspoon of the salt.

Partially cover and bring to a boil over high heat.

Boil gently for 15 minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl.

Cover with boiling water.

Let stand 10 minutes.

Drain potatoes well; return to pot.

Sprinkle olive oil and ½ teaspoon of the salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes.

Stir in celery, celery leaves, green onions, and dill.

Spoon into large bowl; cover and refrigerate at this point if preparing ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining ½ teaspoon salt in a small bowl.

Pour over potato mixture and toss gently to coat.

Cover and refrigerate up to 24 hours.