Dilled Spring Potato Salad
"Dill gives such good flavor, while the sour cream makes it almost fluffy."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 lbs new potatoes
- 2 tablespoons apple cider vinegar
- salt and pepper, to taste
- 1⁄2 cup celery, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1⁄2 cup green onion, sliced
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 1 cup mayonnaise, as needed
directions
- Cook potatoes in a large pot of salted boiling water until they can be pierced with a thin paring knife.
- Drain well, return to pot and let cool to room temperature.
- Peel the cooled potatoes and slice 1/4 inch thick into a mixing bowl.
- Sprinkle with cider vinegar and season w/ salt and pepper.
- Refrigerate at least 2 hours or overnight.
- Toss potatoes with celery, dill, green onions and mustard.
- Fold in the sour cream and add enough mayonnaise to bind the salad together.
- 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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Reviews
-
The sour cream and mayo dressing is very nice. And anything with dill is a hit here.
RECIPE SUBMITTED BY
I live in a small suburb of Nashville, TN with my sweet hubby and beautiful, smart, sassy daughter. I recently gave up the ever stressful life of "working mom" in order to manage my home. I'm really enjoying all the opportunities this has given me. Not only do I get to enjoy those wonderful mother-daughter moments with my tween girl, but I get to COOK actual meals for my family! What's really great is when the two combine, moments in the kitchen with my daughter... It brings a little tear to my eye.
