5 pounds Yukon Gold Potatoes
1 bunch watercress
1 bunch dill
8 eggs
3/4 cup mayonnaise
1/4 cup nonfat sour cream
1/2 cup buttermilk
salt and pepper
1 large vidalia onion

1. Cook the potatoes in their skins until just tender. Cool, skin, and cut into cubes.

2. Coarsely chop the watercress and dill. Be mindful that if you chop dill too fine it tastes gritty. Combine the chopped hard cooked eggs. Adjust the mayonnaise, sour cream, and buttermilk to make a nice thin dressing. I like lots of salt and pepper. This is a very simple, very delicious potato salad. Perhaps one of my favorites. It just might be these  Yukon Gold potatoes. They are fabulous and are the only potato to use for mashed. Serving Size: 6

NOTES : This is the potato salad my friends always ask for when we have our annual crab feast.