Dill Potato Salad

 

Dill Potato Salad                                         Nancy Finley                                                         

This creamy potato salad with dill pickles is a classic side that is always a hit at BBQs, picnics, and summer dinners. It’s made with eggs, potatoes, fresh herbs, and a tangy dressing made with mayo and sour cream. It tastes even better after chilling.

Ingredients:

3 pounds potatoes (try to find ones that are the same size)

·         1 tablespoon of coarse salt (for boiling potatoes)

·         8 large eggs

·         3/4 cup dill pickles diced

·         2/3 cup celery (about 3 stalks), small dice

·         2 tablespoons fresh chives, sliced

·         2 tablespoons fresh dill, minced

·         1 cup mayonnaise

·         1/2 cup sour cream

·         3 tablespoons pickle juice

·         1 teaspoon celery salt

·         1 teaspoon black pepper

·         1 teaspoon garlic powder

Instructions:

1.     Cook the potatoes. Using a large pot, add the potatoes, enough water to cover them completely, and a tablespoon of coarse salt. Turn the stove to high and boil until the potatoes are fork tender (about 30-35 minutes, depending on their size).

2.    In the meantime, make the hard boiled eggs cooked however you want, chill in an ice bath. After a few minutes, peel the eggs.

3.    While the potatoes are cooking, chop the pickles, onion, celery, dill, and chives. Make the dressing by whisking together mayonnaise, sour cream, pickle juice, celery salt, pepper, and garlic powder. Toss the chopped veggies and herbs with the dressing, dice the eggs, then gently toss those in there as well once they’re cooled.

4.    Drain the potatoes and add them to an ice bath for at least a few minutes to stop the cooking and to help them cool down and firm up. Drain them again and dry them off dice them

5.       Gently toss the cooled potatoes with the dressing, and garnish with extra chopped dill, chives, and chopped pickles Enjoy!!!