Dill Potato Salad

Plus it was a good reason to use up some of the dill I have growing in my little herb garden.  This recipe stuck out at me because it used a combination of mayo and sour cream - a lot of the reviewers of the recipe commented on how great the dressing was.  Since I'm not a huge mayo fan, it sounded like a good compromise.  This recipe comes from AllRecipes.com.



Here's what you'll need:

10 unpeeled red potatoes 5 hard boiled eggs, roughly chopped 3/4 cup sour cream 3/4 cup mayonnaise 1 tablespoon apple cider vinegar, or to taste

1 tablespoon Dijon mustard, or to taste 1/2 white onion, finely chopped 1 stalk celery, finely chopped 1 teaspoon celery salt salt and black pepper to taste 1 tablespoon dried dill weed

1.	Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
2.	In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
3.	Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

I omitted the eggs because I'm also not a fan of eggs in my potato salad but if you're an egg fan, have at it!  This would be great with some fresh scallions or even crumbled bacon if you like that kind of thing. Heh.