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RED POTATO SALAD WITH SOUR CREAM AND DIL

Source of Recipe

Fry's grocery store flyer


List of Ingredients

RED POTATO SALAD WITH SOUR CREAM AND DILL

2 pounds small red potatoes, scrubbed
3 to 4 eggs, hard boiled and diced
4 green onions, thinly sliced
2 ribs celery, diced
1/2 cup diced red onion
2 Tablespoons diced pickle relish
3/4 cup mayonnaise
1/4 cup sour cream
1 Tablespoon tarragon vinegar (I used red wine vinegar)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon freeze dried or fresh dill, or about 2 teaspoonss dried dill

Cut the potatoes in to small bite sized chunks and place in 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.

In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced pickle. In another bowl, combine the sour cream mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and salt and pepper to taste. Serves 6


Recipe