{soups-salads-and-salad-dressings} Sour Cream Dill Potato Salad

 

Sour Cream Dill Potato Salad

 

definition list of 1 items

6 cups water

1 1/2 teaspoons salt

3 pounds (about 8 cups) small new red potatoes, quartered

1/2 cup light sour cream

1/2 cup mayonnaise

1/4 cup chopped fresh parsley

3 stalks (1 1/2 cups) celery, sliced

1 tablespoon chopped fresh dill*

1 tablespoon Dijon-style mustard

1 teaspoon finely chopped fresh garlic

1/4 teaspoon pepper

5 slices crisply cooked bacon, crumbled

2 hard-cooked eggs, sliced

2 tablespoons sliced 1/8-inch green onions

list end

 

list of 2 items

1. Bring water and 1 teaspoon salt to a full boil in 8-quart saucepan or Dutch oven; add potatoes. Cook over medium-high heat until potatoes are fork tender

(12 to 15 minutes). Rinse with cold water; drain.

2. Stir together remaining salt and all remaining ingredients except bacon, eggs and onions in large bowl. Add potatoes; toss gently to coat. Top

salad

 with bacon, egg and onions. Cover; refrigerate to blend flavors (4 hours or overnight).

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Makes 10 (3/4 cup) servings.  Enjoy.

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