Dill Potato Salad
Tuesday, September 10, 2024Ingredients
Directions
1. Scrub the potatoes clean and place them in a pot of heavily salted cold water covered by 1 inch. Bring to a boil over medium-high heat and cook until they are just barely fork tender about 15-20 minutes. See tips below.
2. While the potatoes boil, chop the dill finely. In a large mixing bowl, combine the mayonnaise, sour cream, cider vinegar, kosher salt and chopped dill and stir to combine. Place in the refrigerator to chill while you wait for the potatoes to cook.
3. Once the potatoes are cool enough to handle, cut them into quarters. (I find this offers the best texture when eating the salad.) If you have some that are on the larger side, you may have to cut them into a few more pieces than that.
4. Gently stir the cut potatoes into the creamy salad dressing until they are all coated. Chill for at least one hour. Top with more fresh dill when serving.
Nutrition Info
Notes
- Boil the potatoes in heavily salted water. I'm talkin' salty! Saltier than pasta water. There's got to be enough in there to really soak into the potatoes to season them.
- Try to find potatoes that are about the same size so they all cook in the same amount of time.
- Don't overcook the potatoes! We want the potatoes to hold their shape and have some texture to them. If you overcook them, they'll get mushy and you'll have mashed potatoes. NOT what we are looking for!
This was great!
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