Creamy Classic Potato Salad

Scrub potatoes. In a large covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cube potatoes. Transfer to a large bowl. Stir in celery and green onions.

In a small bowl, stir together the mayonnaise dressing, sour cream, milk, mustard, dill and salt. Pour over potatoes. Toss lightly to coat. Carefully fold in chopped egg.

Cover with foil or plastic wrap and chill for at least 4 hours or up to 24 hours. If desired, spoon potato mixture into a lettuce-lined bowl.