Wednesday, August 20, 2014

New Potato Salad with Creamy Dill Dressing

Have a picnic or cookout coming up for Labor Day or some other end-of-summer occasion?  You won't go wrong taking this creamy and brightly flavored potato salad.

New Potato Salad with Creamy Dill Dressing
Makes eight servings.

  • 3 pounds new potatoes, halved
  • 2/3 cup sour cream
  • 2/3 cup mayonnaise
  • 4 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/4 cup fresh dill, chopped
  • 6 scallions, thinly sliced
  • Kosher salt and black pepper

  • Fill a large saucepan with 1 inch of water and fit with a steamer basket. Steam the potatoes until tender, 15 to 18 minutes; let cool.

  • Mix the sour cream and next four ingredients in a mixing bowl until combined.  Toss the potatoes and scallions in the dressing and season to taste. Chill for at least eight hours.

  • Note: If you like a creamier potato salad, mix an additional 1/3 cup each sour cream and mayonnaise with one tablespoon Dijon, one tablespoon white wine vinegar and a bit more dill and chill separately.  Stir in right before serving. 

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