Sunday, September 13, 2009

Dilled Potato Salad

3 pounds small red potatoes, scrubbed
1 tablespoon tarragon vinegar
1 teaspoon kosher salt
2 ribs celery, diced
4 green onions, thinly sliced
1/4 cup diced red bell pepper
2 tablespoons diced dill pickle
2 tablespoons mayonnaise
1/2 cup sour cream
1/4 cup Dijon mustard
1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
1/4 teaspoon hot sauce

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. Sprinkle the still-warm potatoes with salt and vinegar.

In a large bowl, combine the celery, green onions, bell pepper, and diced dill pickle. Gently fold in potatoes.

In another bowl, combine the sour cream, mayonnaise, Dijon mustard, and dill. Add to the potato mixture and fold gently to combine.

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