Red Potato Salad

For the salad

1 tsp. fresh lemon juice 
1 tsp. salt 
2-1/2 pounds of Red-skinned potatoes (leave skins on) 
3 extra -large eggs 
1/2 cup finely chopped green onions 
1/3 cup chopped fresh parsley 
1/4 cup shredded carrots 
1 Tbsp. chopped fresh dill

For the dressing
3/4 cup Hellmann's real mayonnaise 
1/3 cup sour cream 
2 Tbsp. Dijon mustard 
1 tsp. salt 
1 tsp. sugar 
1/2 tsp. garlic powder 
1/2 tsp. ground white pepper

Fill a large saucepan half-full with water and add lemon juice and salt. Slice the potatoes 1/4 inch thick, drop them into the water, and bring to a boil high heat. Reduce the heat to medium and simmer the potatoes until they are tender. 

Transfer potatoes over cold water. Drain well and peel. Place them in a large bowl. 

Place eggs in a small saucepan. Cover with cold water bring to a full boil. Reduce to low heat and simmer until eggs are hard cooked. Rinse in cold water and peel them. 

Chop eggs and add potatoes. Add green onion, parsley, carrots and dill. Toss until ingredients are mixed well. 

To make DRESSING: Mix all of ingredients together in a small bowl. Spoon dressing over potatoes mixture, and stir until all ingredients are well coated 

Cover with plastic wrap and chill.