Mom's Dill Potato Salad

SUBMITTED BY: Tsubaki

"This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

3 pounds new red potatoes
1 cup mayonnaise
3/4 cup sour cream
2 tablespoons dried dill weed
4 green onions, chopped
salt and ground black pepper to taste (optional)

READ REVIEWS (2)

DIRECTIONS

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.

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REVIEWS

Reviewed on Aug. 12, 2007 by jkurts

Really simple and very tasty. I added celery which just gave it a nice crunch.

5 users found this review helpful

Reviewed on Aug. 5, 2007 by Moose

This was a very good and simple potato salad! I did add just a little celery seed, will make this again & again!

3 users found this review helpful

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Recipe Submitter:

Tsubaki

	Cooking Level: Expert Home Town: Columbus, Ohio, USA Living In: Kansas City, Missouri, USA
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 197

Total Fat: 17.6g
Cholesterol: 17mg
Sodium: 152mg
Total Carbs: 8.5g
Dietary Fiber: 3.4g
Protein: 2.9g

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