|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This potato salad is nicely seasoned with the addition of dill and chopped dill pickle, along with the tangy mayonnaise and sour cream dressing. The flavors of the dressing make it a nice change from the standard potato salad. When sour cream and dill combine they become much more than the sum of their parts and give this side dish a memorable taste that guests will be asking for again and again. It is a great salad to take along to the neighborhood cookout or serve with sandwiches for lunch.
- 2 pounds small red potatoes (scrubbed)
- 3 to 4 eggs (hard-cooked and diced)
- 2 ribs celery (diced)
- 1/2 cup red onion (diced)
- 4 green onions (thinly sliced)
- 2 tablespoons dill pickle (diced)
- 1/4 cup sour cream
- 3/4 cup mayonnaise
- 1 tablespoon tarragon vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon dill (fresh or freeze-dried or about 2 teaspoons dried dill)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Gather the ingredients.
Cut the potatoes into small, bite-size chunks and place in a medium saucepan.
Cover with cold water and bring to a boil; cook for about 10 to 12 minutes, until just tender.
Pour off water and set the pan in a larger pan of cold water to cool the potatoes quickly.
In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle.
In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine.
Fold in the dill and add salt and pepper to taste.
- There are a few different methods to making hard-boiled eggs, but a simple way is to place the eggs in a pot, cover with a few inches of water, put on the lid, and bring to a boil. Then turn off the heat and let the eggs sit in the water, covered, for about 15 minutes, or about 18 minutes for a very dry center. Immediately remove them to an ice bath. This not only stops the cooking but also makes it easier to peel off the shells.
- Whereas dried dill has a more concentrated flavor (hence the smaller measurement), freeze-dried dill retains the same potency as fresh. Some herbs are better fresh (or freeze-dried) than dried, and dill is one of them. The taste will be quite different with dried dill, more of a grassy essence vs. the brightness of fresh dill. Freezing preserves the herb's essential oils that give the herb its flavor.
- If you don't have tarragon vinegar, you can use white wine vinegar in its place. And if you'd like to eliminate one of the onions, feel free.