Friday, May 11, 2012

Dill Potato Salad

Potato salad is a good choice for experimenting—it’s tasty with mayo or lightly dressed with oil and vinegar. Tonight I made a more traditional style potato salad that has a combination of mayo and sour cream. There is no bacon in this dish (shocking!), but it would be a great addition, if you have some on hand. Enjoy!

Dill Potato Salad
1 1/2 lb. Yukon Gold potatoes, cut into chunks
1 shallot, finely chopped
1/4 cup finely chopped fresh dill
1/2 cup mayonnaise
1/2 to 3/4 cup sour cream
2 Tbsp. coarse-ground mustard

1. Place potatoes in a large pot, and cover with water. Bring to a boil; add in some salt. Cook for 15 to 20 minutes or until done. Drain and place in a serving bowl. Add in shallot and dill. Stir together mayo, 1/2 cup sour cream, and mustard. Toss with potato mixture, adding more sour cream, if needed. Season with salt and pepper to taste.

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