Sour Cream Dill Potato Salad
This traditional potato salad, with bacon and a hint of dill, is perfect for picnics, potlucks and family get-togethers.
6 cups water
1 1/2 teaspoons salt
3 pounds (about 8 cups) small new red potatoes, quartered
1/2 cup light 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 ground black pepper
5 slices crisply cooked bacon, crumbled
2 hard-boiled eggs, sliced
2 tablespoons sliced 1/8-inch green onions
- 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).
Makes 10 (3/4 cup) servings.
*Substitute 1/2 teaspoon dried dill weed.