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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Red Potato Salad with Sour Cream and Dill Recipe

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This recipe for Red Potato Salad with Sour Cream and Dill is from Our Family Recipes, 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:  
2 pounds small red potatoes (scrubbed)
3 to 4 eggs (boiled and diced)
2 ribs celery (diced)
½ cup red onion (diced)
4 green onions (thinly sliced)
2 tablespoons dill pickle (diced)
¼ cup sour cream
¾ cup mayonnaise
1 tbsp tarragon vinegar
1 tsp Dijon Mustard
1 tbsp of fresh Dill or 2 tsp dried dill (use fresh for best results)
½ tsp Tony Chacheres
Directions:
Directions:
1. Cut potatoes into small, bite-size chunks and place in a medium saucepan.

2. Cover with cold water and bring to a boil; cook for about 10 to 12 minutes, until just tender.

3. Pour off water and set the pan in a larger bowl of cool qater to cool the potatoes quickley.

4. In a large bowl, combine the potatoes with, eggs, celery, red onions, green onions, and diced dill pickle.

5. In another bowl, combine the sour cream, mayonnise, vinegar, and Dijon mustard. Add to the potatoes and combine gently.

6. Fold in the dill and Tony's to taste.

 

 

 

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