Sunday, June 13, 2010

Dill Potato Salad

(about 8 servings)

This salad always changes a bit for me because I usually add to it whatever I happen to have in my refrigerator at the time.

2 lbs yukon gold or waxy potatoes
2 hard boiled eggs, chopped
1/2 bunch radishes, sliced
1 cup shelled peas
4-6 dill pickles, (1 cup) chopped
2 green onions, thinly sliced
2-3 tbsp fresh dill, chopped
1/4 cup sour cream or plain yogurt
1/4 cup mayonnaise
1/4 cup pickle juice (marinade)
2 tsp Dijon mustard
freshly ground black pepper
salt, if needed (the pickle juice is usually high in sodium)

Wash the potatoes and place into a pot of lightly salted water. Boil for about 15 minutes or until they are tender. Drain, rinse under cold water, allow to cool. Cut into bite-sized pieces and place into a large bowl.

Add the eggs, radishes, peas, pickles, onions and dill.

Combine the sour cream, mayonnaise, pickle juice, mustard and ground pepper in a small bowl. Pour over the vegetables and toss gently. Check and adjust the seasoning.

This salad will keep well for a few days refrigerated.


Jonathan @ Bite Sized said...

Nice, straight-forward recipe. The picture looks beautiful. Great light and you can really see all the different ingredients.

Muneeba said...

Oooo, lovely salad for picnic season! A definite keeper :)

Anonymous said...

thanks for this recipe! I am making this for our first spring BBQ in the park today! :))

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