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.
- 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
- Place potatoes in large pot, cover with water, add a tablespoon or so of salt, cover and bring to a boil.
- Reduce heat and simmer for 15 to 20 minutes. When you can easily pierce with a fork, they are done.
- In a medium bowl, combine sour cream, mayonnaise and mustard.
- Stir in onions, celery, pickles, eggs and fresh dill. Add salt and pepper, to taste.
- 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.
- Once cooled, peel potatoes by gently pinching the skin and pulling it away.
- Chop potatoes into bite-sized chunks and place in a large bowl.
- Scatter the vinegar over the potatoes and lightly season with salt.
- Gently fold in the mayonnaise mix, trying not to mash the potatoes.
- Garnish with sliced egg, dill and/or fresh ground pepper (optional).
- Refrigerate until serving.
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 !!!
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