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Creamy Dill Potato Salad Recipe

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This recipe for Creamy Dill Potato Salad is from Cooking on the Hook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 5-6 cups Red Potatoes, diced in 1” cubes with skin on
• 3 T salt
• ½ cup sour cream
• ½ cup plain yogurt
• ⅓ cup chopped fresh dill
• ⅓ cup small diced dill pickles (you can use regular or spicy dills, or plain cucumbers too)
• Small diced onions (optional)
• Salt
• Fresh ground pepper
Directions:
Directions:
• Place the diced potatoes in cold water in a pan
• Add salt and bring to a boil
• Boil until just soft enough for a fork to go through. Don’t let them get mushy. This will take less than 10 minutes, so keep an eye on them.
• Remove from heat, drain, and give a cold water rinse. (unlike potatoes for mashing)
• Be sure the potatoes are cool before adding the rest of the ingredients.
• Once cool, add the sour cream, yogurt, pickles, dill, and onions, if using them.
• You can add a tsp. or two of dill pickle juice for a little zing.
• Toss to coat the potatoes.
• Taste and if salt is needed, add it.
• Grind fresh pepper on and toss again.
• Chill for a couple of hours before serving.
Personal Notes:
Personal Notes:
I like regular, not Greek, yogurt for this, but either will work.

Be sure to add the salt before cooking the potatoes or the salad will seem really bland.

 

 

 

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