Potato Salad With Sour Cream and Dill |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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My wife and I both love Dill, so we had to give this recipe a try and are so glad we did. We love it! It's great for a cookout and sure to please the masses. Ingredients:
2 1/2 lbs yellow potatoes |
4 hard-boiled eggs |
3 celery ribs |
2 tablespoons dill pickle relish (dill, not sweet) |
3/4 cup mayonnaise |
1/4 cup low-fat sour cream |
1 tablespoon tarragon vinegar |
1 teaspoon spicy brown mustard |
2 teaspoons dried dill |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cut potatoes into small bite size chunks and place in a medium saucepan.
2. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink of cold water and cool potatoes quickly.
3. Dice celery and eggs and add to potatoes.
4. In a separate bowl, mix remaining ingredients well and then add to potato mixture and mix gently until potatoes are coated.
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