"Hunger is the best sauce in the world."--Cervantes

Dill Sour Cream Potato Salad Recipe

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

Heather Lawrie Smith
Added: Saturday, November 17, 2007


5 cups diced, boiled potatoes
1 tablespoon grated onion
1/2 cup diced cucumber
3/4 teaspoon celery seed
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh dill or 1 tsp. dried
3 hard-cooked eggs, whites diced, yolks mashed
1 1/2 cups sour cream
1/2 cup Hellmann's mayonnaise
1/4 cup vinegar
1 teaspoon prepared Dijon mustard

Potato salad is best made from red waxy potatoes, cooked in
their jackets and cooled before slicing.
Combine potatoes, onion, cucumber, celery seed, salt,
pepper and dill and mix together lightly. Add diced whites to
potato mixture. Combine mashed yolks with sour cream,
mayonnaise, vinegar and mustard; add to potatoes and gently
blend together. Refrigerate several hours. Taste; some like a
little more salt and pepper.

Serves: 10




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