Dill Potato Salad
Servings: 4
Total Time: 45 minutes to make 8 hours to chill
Ingredients
1 1/2 lbs baby red potatoes
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp dry dill
1 tsp garlic powder
1/2 tsp dry parsley
1/3 cup finely diced onion
1/3 cup finely diced celery
1/3 cup finely diced pickle
salt and fresh ground pepper
Directions
1. Place potatoes in a large pot and cover with water. Add 1 tsp salt to the water and put on the stove over high heat. Boil until potatoes are tender a total of about 30 minutes.
2. Drain potatoes and place in a large mixing bowl.
3. Add the sour cream, mayo, dill, garlic powder parsley, pickle, onion, and celery. Mix well to coat all of the potatoes. Add salt and fresh ground pepper to taste.
4. Chill in the refrigerator for at least at 8 hours before serving.
2. Drain potatoes and place in a large mixing bowl.
3. Add the sour cream, mayo, dill, garlic powder parsley, pickle, onion, and celery. Mix well to coat all of the potatoes. Add salt and fresh ground pepper to taste.
4. Chill in the refrigerator for at least at 8 hours before serving.
