Kittencal's Dill and Sour Cream Potato Salad With Eggs |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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This recipe is best when small new potatoes are used although it works well using large red potatoes, there is nothing fancy about this but it is big on flavor, I make this often using green onions and fresh dill from my garden - since everyone's tastes are different you may may need to adjust the amounts - I sometimes purchase a whole piece of cooked deli ham, chop it up into cubes and add it to this salad - cooking time is chilling time Ingredients:
3 lbs new small baby potatoes (washed and unpeeled) |
6 large whole radishes, chopped |
5 hard-boiled eggs, peeled (sliced with an egg slicer or knife) |
4 green onions, chopped |
2 cups sour cream |
2 teaspoons sugar (or to taste) |
1 teaspoon garlic powder (if you are a garlic-lover use 1-1/2 teaspoons) |
1 tablespoon chopped fresh dill (or use 1 teaspoon dried dill or to taste) |
1 teaspoon seasoning salt (or to taste or use white salt to taste) |
fresh ground black pepper (optional and to taste) (optional) |
Directions:
1. Wash and scrub the outside of the new potatoes (do not peel).
2. Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
3. Remove to a bowl and cool to room temperature.
4. Slice the cooled potatoes in half.
5. Add in green onions and sliced eggs; toss to combine.
6. In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
7. Season with black pepper to taste if desired.
8. Chill for a minimum of 3 or more hours before serving.
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