Ingredients: |
Ingredients: 4 cups small red potatoes peeled & quartered-(leave the skins on for a more home style appearance)
½ cup salad dressing
1 cup dairy sour cream
3 tbsp. vinegar
1 ½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 tsp. tightly packed chopped fresh dill weed
1 cup thinly sliced celery
1 small red onion, finely chopped (about ¾ cup)
½ cup diced peeled cucumber, well drained
½ cup chopped green pepper
3 hard cooked eggs, sliced
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Directions: |
Directions:Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in a warm pot will get rid of any excess water in the potatoes.)
After the potatoes are cooled, cut them into 1 inch pieces.
Mix sour cream with salad dressing, vinegar, salt, pepper and dill weed. Toss together in large bowl with the cooked potatoes, celery, onion, cucumber, green pepper and all but 3 or 4 egg slices (saved for garnish). Using an electric mixer, blend the ingredients until the desired texture is obtained. Sometimes I like it a bit chunky and other times I prefer the texture of mashed potatoes.
You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don’t refrigerate or the potatoes will lose their rich, smooth texture. |
This recipe for Creamy Dill Potato Salad is from