Dill Potato Salad

Posted: June 23, 2011 in Gluten Free, Side Dishes
Tags: , , , , , , , , , , , , , , ,

For me, there is nothing more American than potato salad. Sure apple pie gets the glory, but potato salad brings back childhood memories of fireworks, summer cookouts, family, block parties, and everything else quintessentially suburban.

I wanted to reinvent the classic by adding additional flavor while cutting the amount of mayonnaise that usually masks the potato flavor. Here, the potatoes are enhanced by the addition of fresh dill and whole grain mustard delivered in a mayonnaise and sour cream base. By adding apple cider vinegar, this potato salad will keep your guests guessing what your secret is.

Ingredients (serves 6)

  • 1 1/2 lbs red bliss potatoes (about 6 – 7 small/medium potatoes)
  • 3 hard boiled eggs, peeled and chopped
  • 1/2 c mayonnaise
  • 1/4 c sour cream
  • 1/4 c Vidalia onion, minced
  • 3 tbsp fresh dill
  • 1 1/2 tsp whole grain mustard
  • 1 tsp cider vinegar
1. Scrub the potatoes and place in a pot of salted water. Boil for 15 – 20 minutes until the potatoes can be easily pierced with a fork. Be careful not to overcook. Drain and let cool.

     
2. While the potatoes are boiling, combine the mayonnaise, sour cream, mustard, dill, and cider vinegar in a large bowl. Salt and pepper to taste. Place in the refrigerator.

     
3. When the potatoes are cool enough to handle, cut into bite size cubes. Place the potatoes in a bowl with the onion and egg. Pour the sauce over the potato mixture and combine. Place in the refrigerator for at least 6 hours or overnight. The flavor will only get better the longer it sits.

     
4. Serve cold with some fresh dill on top for garnish.


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