Red Potato Salad With Sour Cream and Dill
Italian AmericanNon-vegetarian1320 min
This potato salad is nicely seasoned with the addition of dill and chopped dill pickle, along with the tangy mayonnaise and sour cream dressing. The flavors of the dressing make it a nice change from the standard potato salad. When sour cream and dill combine they become much more than the sum of their parts and give this side dish a memorable taste that guests will be asking for again and again. It is a great salad to take along to the neighborhood cookout or serve with sandwiches for lunch.
Ingredients
- 2 pounds small red potatoes (scrubbed)
- 3 to 4 eggs (hard-cooked and diced)
- 2 ribs celery (diced)
- 1/2 cup red onion (diced)
- 4 green onions (thinly sliced)
- 2 tablespoons dill pickle (diced)
- 1/4 cup sour cream
- 3/4 cup mayonnaise
- 1 tablespoon tarragon vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon dill (fresh or freeze-dried or about 2 teaspoons dried dill)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Gather the ingredients.
- Cut the potatoes into small, bite-size chunks and place in a medium saucepan.
- Cover with cold water and bring to a boil; cook for about 10 to 12 minutes, until just tender.
- Pour off water and set the pan in a larger pan of cold water to cool the potatoes quickly.
- In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle.
- In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine.
- Fold in the dill and add salt and pepper to taste.
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