No picnic, barbecue, or pot luck dinner is complete without potato salad. And, who doesn't love potato salad in one form or another? Not a single person I know, that is for sure! The only problem is that potato salad can be dull and predictable. Well, I have a solution for that: Sour Cream Onion Dill Potato Salad.
This is another one of my recipes that I have been making for years. When I was looking for a way to make potato salad with a new twist, I came up with idea of taking a couple of the elements from “baked potatoes,” and adding dill and sour cream to the mix. Voila! Here are the yummy results. Take it from me, this one of the best potato salad recipes you can make.
Ingredients:
—3 pounds of small Red or Copper Potatoes
—1 large chopped Purple Onion
—1 large chopped Red Bell Pepper
—6 stalks of chopped Celery
—12 chopped Green Onions (Scallions)
—1/2 cup fresh chopped Dill Weed
—16 ounces of Sour Cream
—1 teaspoon Paprika
—3 teaspoons Celery Seed
—3 teaspoons Salt
—3 teaspoons Ground Black Pepper
Garnish:
—1/4 cup fresh chopped Dill Weed
—6 chopped Green Onions (Scallions)
Directions:
Wash the potatoes, leaving their skin intact. Depending on the size of the potatoes, cut them into quarters, eights, or sixteenths. However you measure it, make the potato pieces bite sized, but not too small. Put the potatoes in a large pot, and submerge them in water.
Boil the potatoes for 30 minutes. Ideally, stir the potatoes and water every few minutes, to avoid the bottom potatoes from getting burned or overdone.
While the potatoes boil, chop the vegetables, and measure the spices. When the potatoes are done, drain and rinse them in cold water. What I like to do is to add a couple dozen ice cubes to the water, to instantly cool off the potatoes.
When the potatoes are cooled off and drained, it is time to mix everything up. Using either a large mixing bowl, or the large cooking pot you have just boiled the potatoes in, place the potatoes, sour cream, onions, red peppers, celery, dill, paprika, celery seed, salt, and ground black pepper.
Using a large spoon or wide spatula, mix the ingredients together. Try to do this as gently as possible, so that you don’t break the tender cooked potatoes. When it is mixed together, place it in a serving bowl. Sprinkle the top of the potato salad with the additional quarter cup of freshly chopped dill weed, and the freshly chopped six additional green onions.
Cover the salad with a lid or a covering of cellophane wrap, and refrigerate for at least one hour. This is a great dish to make for a dinner, a barbecue, or a party, because you can make it up ahead of time. Sour cream, onions and dill aren’t just for baked potatoes anymore, and this twist on potato salad proves it!
This is another one of my recipes that I have been making for years. When I was looking for a way to make potato salad with a new twist, I came up with idea of taking a couple of the elements from “baked potatoes,” and adding dill and sour cream to the mix. Voila! Here are the yummy results. Take it from me, this one of the best potato salad recipes you can make.
Ingredients:
—3 pounds of small Red or Copper Potatoes
—1 large chopped Purple Onion
—1 large chopped Red Bell Pepper
—6 stalks of chopped Celery
—12 chopped Green Onions (Scallions)
—1/2 cup fresh chopped Dill Weed
—16 ounces of Sour Cream
—1 teaspoon Paprika
—3 teaspoons Celery Seed
—3 teaspoons Salt
—3 teaspoons Ground Black Pepper
Garnish:
—1/4 cup fresh chopped Dill Weed
—6 chopped Green Onions (Scallions)
Directions:
Wash the potatoes, leaving their skin intact. Depending on the size of the potatoes, cut them into quarters, eights, or sixteenths. However you measure it, make the potato pieces bite sized, but not too small. Put the potatoes in a large pot, and submerge them in water.
Boil the potatoes for 30 minutes. Ideally, stir the potatoes and water every few minutes, to avoid the bottom potatoes from getting burned or overdone.
While the potatoes boil, chop the vegetables, and measure the spices. When the potatoes are done, drain and rinse them in cold water. What I like to do is to add a couple dozen ice cubes to the water, to instantly cool off the potatoes.
When the potatoes are cooled off and drained, it is time to mix everything up. Using either a large mixing bowl, or the large cooking pot you have just boiled the potatoes in, place the potatoes, sour cream, onions, red peppers, celery, dill, paprika, celery seed, salt, and ground black pepper.
Using a large spoon or wide spatula, mix the ingredients together. Try to do this as gently as possible, so that you don’t break the tender cooked potatoes. When it is mixed together, place it in a serving bowl. Sprinkle the top of the potato salad with the additional quarter cup of freshly chopped dill weed, and the freshly chopped six additional green onions.
Cover the salad with a lid or a covering of cellophane wrap, and refrigerate for at least one hour. This is a great dish to make for a dinner, a barbecue, or a party, because you can make it up ahead of time. Sour cream, onions and dill aren’t just for baked potatoes anymore, and this twist on potato salad proves it!