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Sour Cream and Dill Potato Salad




Source of Recipe


Internet


List of Ingredients




6 cups water
1 1/2 teaspoons salt
3 pounds (about 8 cups) small new red potatoes, quartered
1/2 cup Sour Cream
1/2 cup mayonnaise
1/4 cup chopped fresh parsley
3 stalks (1 1/2 cups) celery, sliced
1 tablespoon chopped fresh dill*
1 tablespoon Dijon-style mustard
1 teaspoon finely chopped fresh garlic
1/4 teaspoon pepper
5 slices crisply cooked bacon, crumbled
2 hard-cooked eggs, sliced
2 tablespoons sliced 1/8-inch green onions


Recipe



Bring water and 1 teaspoon salt to a full boil in 8-quart saucepan or Dutch oven; add potatoes. Cook over medium-high heat until potatoes are fork tender (12 to 15 minutes). Rinse with cold water; drain.

Stir together remaining salt and all remaining ingredients except bacon, eggs and onions in large bowl. Add potatoes; toss gently to coat. Top salad with bacon, egg and onions. Cover; refrigerate to blend flavors (4 hours or overnight).

*Substitute 1/2 teaspoon dried dill weed.

Makes 10 (3/4 cup) servings.