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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
9-10 lbs Yukon Gold potatoes
Kosher salt
4 cups mayonnaise
1 cup sour cream
4 tbsp Dijon mustard
¼ cup white balsamic vinegar
1-2 cup fresh dill, chopped
3-4 cup celery, chopped fine
1/2 cup chopped red onion
4 hard boiled eggs
Freshly ground pepper and salt to taste
Directions:
Directions:
Place potatoes and 2 tbsp salt in large pot of water. Bring to boil then lower the head and simmer for 10-15 minutes, until potatoes are tender. Don't overcook! Drain in colander.
While potatoes are cooking, whisk together mayonnaise, sour cream, mustard, vinegar, dill, salt and pepper in bowl and set aside.
When potatoes are cool enough to handle, slice thinly in 1-2" slices, and place in large bowl with chopped celery and onion. Pour dressing over potatoes in batches, stirring gently with spatula to combine ingredients.
Add additional salt/pepper to taste. Add more dill if desired.
Toss again gently. Cover and refrigerate for a few hours to allow flavors to blend.
Before serving, add chopped eggs and gently combine.

 

 

 

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