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Dilled Spring Potato Salad

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“Dill gives such good flavor, while the sour cream makes it almost fluffy.”
READY IN:
2hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook potatoes in a large pot of salted boiling water until they can be pierced with a thin paring knife.
  2. Drain well, return to pot and let cool to room temperature.
  3. Peel the cooled potatoes and slice 1/4 inch thick into a mixing bowl.
  4. Sprinkle with cider vinegar and season w/ salt and pepper.
  5. Refrigerate at least 2 hours or overnight.
  6. Toss potatoes with celery, dill, green onions and mustard.
  7. Fold in the sour cream and add enough mayonnaise to bind the salad together.
  8. If you prepare ahead of time, the potatoes may absorb some of the moisture. More mayo may need to be added just before serving.

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