The Real Dill Potato Salad

photo credit:dontrey britt-Hart

Ingredients:
3 pounds of yellow potatoes
1 ½ cups of chopped celery
3 green onions, sliced
¾ cup mayonnaise
½ cup sour cream
2 tablespoons fresh lemon juice
4 tablespoons fresh dill, finely chopped
1 tablespoon Dijon mustard
Salt
Pepper

Instructions:

1. Boil the potatoes in salted water until fork-tender for approximately 20 minutes. Drain, cool, and cut into halves or quarters based on size and preference.

2. In a large bowl, combine the mayonnaise, sour cream, lemon juice, and mustard until well blended. Fold in the celery, green onions, and dill.

3. Add potatoes and stir until combined. Season with salt and pepper to taste and garnish with a sprinkle of dill and green onions.

4. Chill in the refrigerator for at least one hour.

5. Savor one fresh, creamy spoonful at a time.

My Two Cents:

• This isn’t your mama’s potato salad. (We wouldn’t dare compete.) But this is a must-try.

• This fresh and vibrant take on the classic potato salad is an unfussy crowd-pleaser that pairs perfectly with grilled fish, chicken, lamb – honestly, almost anything.

• It’s an aromatic summer staple with just the right amount of crunch that you’ll want in your menu rotation.

Author: Dontrey Britt-Hart

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The Real Dill Potato Salad

This fresh and vibrant take on the classic potato salad is an unfussy crowd-pleaser that pairs perfectly with grilled fish, chicken, lamb – honestly, almost anything.

Ingredients

• 3 pounds of yellow potatoes
• 1 ½ cups of chopped celery
• 3 green onions, sliced
• ¾ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons fresh lemon juice
• 4 tablespoons fresh dill, finely chopped
• 1 tablespoon Dijon mustard
• Salt
• Pepper

Instructions

1. Boil the potatoes in salted water until fork-tender for approximately 20 minutes. Drain, cool, and cut into halves or quarters based on size and preference.
2. In a large bowl, combine the mayonnaise, sour cream, lemon juice, and mustard until well blended. Fold in the celery, green onions, and dill.
3. Add potatoes and stir until combined. Season with salt and pepper to taste and garnish with a sprinkle of dill and green onions.
4. Chill in the refrigerator for at least one hour.
5. Savor one fresh, creamy spoonful at a time.

Notes

My Two Cents:

• This isn’t your mama’s potato salad. (We wouldn’t dare compete.) But this is a must-try.
• This fresh and vibrant take on the classic potato salad is an unfussy crowd-pleaser that pairs perfectly with grilled fish, chicken, lamb – honestly, almost anything.
• It’s an aromatic summer staple with just the right amount of crunch that you’ll want in your menu rotation.

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