Fresh Dill Potato Salad
Updated: January 7, 2009
P. Allen Smith Gardens
Fresh Dill Potato Salad
Ingredients:
(7) cups sliced potatoes
(1/2) cup vinaigrette or Italian style salad dressing
(1/2) cup sour cream
(1/2) cup mayonnaise
(2) teaspoons horseradish
(3) green onions, finely chopped
2 tablespoons fresh dill
salt and pepper to taste
Directions:
Start with about 7 cups of unpeeled potatoes sliced into disks. Cook the sliced potatoes until they are tender then rinse and drain them. Put them in a bowl while they are still hot and cover them with about a half of a cup of vinaigrette or Italian salad dressing. The heat helps the potatoes to absorb the flavor of dressing better.
Let them marinate in the refrigerator for a couple of hours and then lift them out of the dressing. In another bowl, blend together a half a cup of sour cream, a half of cup of mayonnaise, 2 teaspoons of horseradish, 3 green onions that have been finely chopped along with 2 tablespoons of fresh dill and salt and pepper to taste.
Blend all of these ingredients together and then fold in the potatoes, refrigerate until ready to serve.
JH 8/5
