Potato Salad with Dill Dressing

1 kg chat potatoes, scrubbed
1 red onion, very finely diced
4 boiled eggs, crumbled
1 can corn kernels, drained
1 – 1 ½ C peas, cooked according to packet directions
200g carton light sour cream
¼ Cup Paul Newman’s Ranch Dressing (I don't usually recommend brands but there is no substitute for this one)
Dill, finely chopped

Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 15 minutes, or until tender. Drain.

Stand for 10 minutes. Cut each potato in half. Place into a bowl. Add onion, eggs, peas and corn.

Combine sour cream, dill, and salt and pepper. Drizzle sauce over potatoes. Season with salt and pepper. Toss gently to combine. Serve.