Sour Cream Dill Potato Salad Food

POTATO SALAD WITH SOUR CREAM AND DILL

Steps:

• Cut potatoes into small bite size chunks and place in a medium saucepan.
• Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink of cold water and cool potatoes quickly.
• Dice celery and eggs and add to potatoes.
• In a separate bowl, mix remaining ingredients well and then add to potato mixture and mix gently until potatoes are coated.

DILL SOUR CREAM POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
• In a large bowl combine potatoes, celery and green onions.
• In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
• Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

SOUR CREAM DILL POTATO SALAD

Steps:

• Wash potatoes.
• Boil till tender.
• Let chill slightly.
• Slice or quarter put in bowl.
• Blend together all other ingredients.
• Pour dressing over potatoes.
• Chill.

KITTENCAL'S DILL AND SOUR CREAM POTATO SALAD WITH EGGS

Steps:

• Wash and scrub the outside of the new potatoes (do not peel).
• Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
• Remove to a bowl and cool to room temperature.
• Slice the cooled potatoes in half.
• Add in green onions and sliced eggs; toss to combine.
• In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
• Season with black pepper to taste if desired.
• Chill for a minimum of 3 or more hours before serving.

MOM'S DILL POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
• Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

SOUR CREAM POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours., Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. , In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

SOUTHERN DILL POTATO SALAD

Steps:

• 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.
• 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.
• 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.

SOUR CREAM AND CHIVE POTATO SALAD (WITH DILL!)

Steps:

• Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
• Combine sour cream, mayo, and mustard in a medium size bowl.
• Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
• Cover and refrigerate overnight, if possible.