"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Sour Cream - Dill Potato Salad Recipe

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This recipe for Sour Cream - Dill Potato Salad, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Embry (TC)
Added: Thursday, August 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 lb bag small red potatoes
8 oz container sour cream
8 oz mayonnaise
Dill Weed (use dried)
Salt
Pepper

Directions:
Directions:
Boil potatoes whole, skins on, until tender. Let cool completely. Remove skins (will remove easier when cooled). Mix sour cream, mayonnaise, dill weed, salt and pepper. The mixture should look really green speckled from the green of the dill weed. I usually use about 1/2 a jar per recipe. Add a lot of salt. Mixture will actually taste too salty. The potatoes will absorb the salt. If you do not make the mixture too salty the potatoes will not taste as good. Add about 2 tbsp black pepper. Now start assembling mixture. Slice a few potatoes into a bowl (large enough to mix). Add a little of the sour cream mayo mixture. Coat all sides of the sliced potatoes. The secret is to add potatoes and sauce a little at a time. If you put too many potatoes they will stick together and the sauce cannot get to all sides. Continue until you are out of sauce. If you make too many potatoes use them in my Olive Oil pan fried JoJo's. Do not add too many potatoes or the potato salad will be too dry. Cover and chill for at least 2 - 3 hours. The potatoes need time to absorb the salt and dill.

 

 

 

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