Sour Cream Dill Potato Salad
Becky
ingredients
- 6 cups of water
- 1 1/2 teaspoon salt
- 3 pounds (about 8 cups) small new red potatoes quartered (do not peel)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 3 ribs (1 1/2 cups) celery sliced
- 1 tablespoon chopped fresh dill - NOTE - I use more, at least 2 Tbsps
- 1 teaspoon finely chopped fresh garlic
- 1 tablespoon Dijon-style mustard
- 1 tablespoon tarragon vinegar
- 1/4 teaspoon pepper
- 2 to 3 hard cooked eggs, sliced
- 5 slices crisply cooked bacon, crumbled
- 2 tablespoons (or more) sliced (1/8 inch) green onions
directions
- 1
Bring water and 1 teaspoon of salt to a full boil in 6-quart saucepan or Dutch oven; add potatoes. Cook over medium-high heat until potatoes are
- 2
fork tender (12 to 15 minutes) Rinse with cold water; drain.
- 3
Stir together remaining salt and all remaining ingredients - except
- 4
bacon, eggs and onions - in a large bowl. Add potatoes; toss gently to
- 5
coat. Top salad with bacon, egg and onions. Cover; refrigerate to blend
- 6
flavors (4 hours or overnight).
Source: Amy
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