Sour Cream Dill Potato Salad |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 10 |
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This traditional potato salad, with a hint of dill, is perfect for picnics, potlucks and family get-togethers. From Land O' Lakes. Ingredients:
6 cups water |
1 1/2 teaspoons salt |
3 pounds (about 8 cups) small, new, red potatoes, quartered |
1/2 cup sour cream |
1/2 cup mayonnaise |
1/2 cup chopped fresh parsley |
3 ribs (1 1/2 cups) celery, sliced |
1 tablespoon chopped fresh dill, or 1/2 teaspoon dried dill weed |
1 tablespoon dijon-style mustard |
1 teaspoon finely chopped fresh garlic |
14 teaspoon black pepper |
5 slices crisply-cooked bacon, crumbled |
2 hard-cooked eggs, sliced |
2 tablespoons sliced 1/8-inch green onions |
Directions:
1. Bring water and 1 teaspoon salt to a full boil in 6-quart saucepan or Dutch oven; add potatoes.
2. Cook over medium-high heat until potatoes are fork tender (12 to 15 minutes).
3. Rinse with cold water; drain.
4. Stir together remaining salt and all remaining ingredients except bacon, eggs and onions in large bowl.
5. Add potatoes; toss gently to coat.
6. Top salad with bacon, egg and onions.
7. Cover; refrigerate to blend flavors (4 hours or overnight).
8. Nutrition Facts (1 serving): Calories: 250, Fat: 14g, Cholesterol: 55mg, Sodium: 550mg, Carbohydrates: 26g, Dietary Fiber: 2g, Protein: 6g
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