Red Potato Salad with Sour Cream and Dill
Cynthia Droog
ingredients
- 2 lbs. small red potatoes, scrubbed
- 3 to 4 eggs, hard-cooked and diced
- 2 ribs celery, diced
- 1/2 cup diced red onion
- 4 green onions, thinly sliced
- 2 Tbsp. dried dill pickle
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 Tbsp. tarragon vinegar
- 1 Tsp. Dijon mustard
- 1 Tbsp. freeze dried or fresh dill, or about 2 Tbsp. dried dill
- 1/2 teaspoon salt
- 1/8 Teasppon pepper
directions
- 1
Cut the potatoes into small, bite-sized chunks and place in a medium saucepan. Cover with water and bout until just tender. Pour off water, set the pan in a sink or in a larger pan of cold water to cool the potatoes quickly.
- 2
In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, mix the sour cream, mayo, dijon mustard, and vinegar. Add to the potatoes and stir gently to combine. Fold in salt and pepper to taste.
Source: Freddy's Files
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