I'm not much of a potato fan (pun intended) in general, and I usually pass on potato salad, but I dream about this one.
2.5 lbs small waxy potatoes such as Yukon Gold, Yellow Finn, or Red Rose
Salt and freshly ground pepper
1/2 cup mayo
1/2 cup sour cream
1 TB sweet pickle juice (Just use whatever pickles you have on hand.)
1-2 TB Dijon mustard
3/4 cup minced red onion
1/2 cup chopped fresh dill (This is what makes it. Just splurge and get it.)
1/4 cup minced sweet pickle
1/2 cup chopped celery
1 tsp paprika
Cut the hard-boiled eggs into thin slices. Set aside.
In a large saucepan, combine the potatoes, 2 tsp salt, and water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are tender and can be easily pierced with a fork, 20-25 minutes. Drain, and when just cool enough to handle, peel and cut into 1/2 inch cubes. Place the still-ward potatoes in a large bowl.
In a small bowl, stir together the mayo, sour cream, pickle juice, and mustard to taste. Spoon this over the potatoes and mix gently but thoroughly. Add the onion, fresh dill, pickle, celery, 1 tsp salt, and 1/2 tsp pepper. Again, mix gently but thoroughly. Taste and adjust the seasoning. Add all but 5 of the egg slices, mixing them gently into the salad.
Transfer the salad to a serving bowl and garnish with the reserved egg slices and a sprinkle of paprika. Cover and refrigerate for at least an hour and up to 24 hours before serving.
1/2 cup chopped celery
1 tsp paprika
Cut the hard-boiled eggs into thin slices. Set aside.
In a large saucepan, combine the potatoes, 2 tsp salt, and water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are tender and can be easily pierced with a fork, 20-25 minutes. Drain, and when just cool enough to handle, peel and cut into 1/2 inch cubes. Place the still-ward potatoes in a large bowl.
In a small bowl, stir together the mayo, sour cream, pickle juice, and mustard to taste. Spoon this over the potatoes and mix gently but thoroughly. Add the onion, fresh dill, pickle, celery, 1 tsp salt, and 1/2 tsp pepper. Again, mix gently but thoroughly. Taste and adjust the seasoning. Add all but 5 of the egg slices, mixing them gently into the salad.
Transfer the salad to a serving bowl and garnish with the reserved egg slices and a sprinkle of paprika. Cover and refrigerate for at least an hour and up to 24 hours before serving.
Comments