Dill Potato SaladPrep: 2 hours Cook: 20 min Servings: 10by B Innes83 recipes>
In general for potato salads you want a low starch potato, ideally if you can find them fingerlings, if not then small red potatoes or even in a pinch Yukon golds. The small red potatoes are easy for me to find so I use them in just about all my recipes, unless of course I can find the fingerlings at the green grocers.
- For a small side, this recipe could serve up to 10-12 people.
- 3#'s small waxy potatoes peeled
- Salt and pepper to taste
- For the Dill Potato Salad Dressing:
- 1 cup sour cream
- 1 cup mayonnaise
- ¼ cup whole milk (approximate)
- 3 hard-boiled eggs* chopped
- 1 medium sweet onion finely diced
- salt & pepper ( 1 tsp each approximate)
- ½ tsp celery salt
- 1 tsp chopped dill ( if using fresh add more)
- In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.
- Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.
- In a bowl combine all the dressing ingredients except for the milk and whisk briskly to combine. Add the milk a little at a time until you have loose dressing, that is not too thick and not too runny.
- Take the potatoes and cut each one in half, then halve again and cut into small ¼" - ½" cubes separating the cut pieces into a serving bowl and lightly season with salt and pepper.
- Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.
- Refrigerate until ready to serve, at least an hour. You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.
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