modified slightly:https://spicysouthernkitchen.com/creamy-dill-potato-salad/#wprm-recipe-container-17496
Ingredients
- 3 pounds small red potatoes
- 2 teaspoons salt (to put on potatoes boiling)
- 1 tablespoon cider vinegar
- 3/4 cup mayonnaise (Duke's or Hellman's)
- 3/4 cup sour cream
- 1 TBSP dijon mustard (measure with your heart)
- 1/2 teaspoon seasoned salt (lawry's)
- 1/4 teaspoon celery salt
- A little maldon salt
- 1/2 teaspoon freshly ground black pepper
- 4 green onions, sliced
- 3 tablespoons chopped fresh dill (more like 1/3 cup)
- chopped mini dill pickles (handful or more)
- bacon bits (optional)
Instructions
- Place potatoes in a large pot. Cover with water and add 2 teaspoons salt. Bring water to a boil. Reduce heat and simmer until potatoes are soft, about 15 to 20 minutes.
I instant pot them. Place the tray in, cut larger potatoes in half. Run high pressure for 15-20 minutes. Let cool slightly, chop up into desired sized pieces with the skins on. - Place potatoes in a large bowl and drizzle with the vinegar.
- Add mayonnaise, sour cream, dijon, seasoned salt, celery salt, and pepper. Stir well to mix.
- Stir in green onions, dill and pickles. Sprinkle bacon bits over top. Cover and chill at least 1 hour.
Notes
Yukon Gold potatoes can be substituted for red potatoes.
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