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.

5 comments:

Jonathan @ Bite Sized said...

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

Gerlinde Scharinger, Dallas, TX said...

Thanks!

Muneeba said...

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

Sophia said...

Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living's Perfect Potato Salad Contest! It looks delicious!

meltingbutter.com said...

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

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