Potato Salad

Potato Salad

Everyone has a different opinion about what ingredients to put into Potato Salad. Eggs and mustard seem to be the most argued. I prefer both. But, feel free to leave them out. I think the secret to this Potato Salad is the fresh dill. Also, mixing the mayo with sour cream makes a much milder flavor.

I served this at a baby shower and got rave reviews.

5.0 from 1 reviews
Potato Salad
 
Ingredients
  • 2 pounds potatoes, I used small Idaho potatoes
  • 1 Tbs apple cider vinegar
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 Tbs yellow mustard
  • ½ cup red onion, chopped
  • ½ cup celery, chopped
  • ⅓ cup dill pickles, chopped
  • 2 eggs, hardboiled and chopped
  • ¼ cup fresh dill, chopped
  • Salt and pepper, to taste
Instructions
  1. Place potatoes in large pot, cover with water, add a tablespoon or so of salt, cover and bring to a boil.
  2. Reduce heat and simmer for 15 to 20 minutes. When you can easily pierce with a fork, they are done.
  3. In a medium bowl, combine sour cream, mayonnaise and mustard.
  4. Stir in onions, celery, pickles, eggs and fresh dill. Add salt and pepper, to taste.
  5. While potatoes are cooking, make an ice bath for the potatoes. Add cold water to a large bowl and add ice. Drain potatoes and add to ice bath.
  6. Once cooled, peel potatoes by gently pinching the skin and pulling it away.
  7. Chop potatoes into bite-sized chunks and place in a large bowl.
  8. Scatter the vinegar over the potatoes and lightly season with salt.
  9. Gently fold in the mayonnaise mix, trying not to mash the potatoes.
  10. Garnish with sliced egg, dill and/or fresh ground pepper (optional).
  11. Refrigerate until serving.

Potato Salad Potato Salad

If you are in a hurry, you can peel an cut the potatoes before cooking them. They will take less time to cook, but you will lose a little natural moisture and sweetness.

Enjoy, Jerry & Roni !!!

Comments
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