A surprising disappointment. This was a beautiful salad that appeared to have everything going for it. I used fresh dill and lots of it. Knowing I don't like an overpowering vinegar tang, I cut back on the vinegar to two tablespoons. I mixed in the sour cream and, because it was so pretty at that point, speckled with its flecks of fresh dill, green onion and celery, reluctantly added the chopped dill pickle - and I almost immediately knew I would regret it. Unfortunately, this was still too vinegary, all but obliterating the fresh taste of the dill, celery and green onion and the mellow creaminess of the sour cream. This would have been so much better with very little or even NO vinegar, especially if you're going to add the dill pickle, which I really would have preferred left out altogether. And come to think of it, I'm not sure what the need for the oil was. That could have easily been left out as well. I have a feeling there will be lots of leftovers.
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A surprising disappointment. This was a beautiful salad that appeared to have everything...