Dill Potato Salad
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup celery chopped
- 1/2 cup red onion chopped
- 1 tbs yellow mustard
- 1 tbs apple cider vinegar
- 1/4 cup fresh dill chopped
- 2 pounds potatoes i used small idaho potatoes
- 1/3 cup dill pickles chopped
- 2 eggs, hardboiled and chopped
- Carbohydrate 18.950044176155 g
- Cholesterol 54.6375000461878 mg
- Fat 30.8846158600619 g
- Fiber 2.68805837866384 g
- Protein 4.8813475039991 g
- Saturated Fat 9.53747250806185 g
- Serving Size 1 1 recipe (1226g)
- Sodium 1189.97865703345 mg
- Sugar 16.2619857974911 g
- Trans Fat 17.3502746813339 g
- Calories 371 calories
Place potatoes in large pot, cover with water, add a tablespoon or so of salt, cover and bring to a boil.Reduce heat and simmer for 15 to 20 minutes. When you can easily pierce with a fork, they are done.In a medium bowl, combine sour cream, mayonnaise and mustard.Stir in onions, celery, pickles, eggs and fresh dill. Add salt and pepper, to taste.While potatoes are cooking, make an ice bath for the potatoes. Add cold water to a large bowl and add ice. Drain potatoes and add to ice bath.Once cooled, peel potatoes by gently pinching the skin and pulling it away.Chop potatoes into bite-sized chunks and place in a large bowl.Scatter the vinegar over the potatoes and lightly season with salt.Gently fold in the mayonnaise mix, trying not to mash the potatoes.Garnish with sliced egg, dill and/or fresh ground pepper (optional).Refrigerate until serving.
