made by Miranda
This potato salad was always a favorite of mine from the deli I worked at growing up. I don't have their recipe but I think this is pretty close. It's a great addition to any cookout - just brought this one to a party today and came home with an empty bowl. You can make it creamier by adding more sourcream (duh) but I tend to make mine slightly dry.
You will need:
5 lb bag of redskin potatoes, washed and quartered
1 cup sourcream
3/4 cup mayo
3/4 cup loosely packed fresh dill, rinsed and chopped
3 Tbsp white vinegar
1/4 tsp salt plus 1 Tbsp for cooking potatoes
1/2 tsp white sugar
Pepper to taste
To make:
Place quartered potatoes in a large pot and cover with cold water. Add 1 Tbsp salt. Bring to a boil then reduce to simmer and cook, uncovered for about 20 minutes or until tender. Drain in a colander and immediately sprinkle 3 Tbsp white vinegar over hot potatoes (they absorb it more when hot/warm).
While potatoes are cooling, mix together in a medium bowl the sourcream, mayo, dill, 1/4 tsp salt (more to taste), sugar and pepper. Stir until combined. (Taste this and add more salt if needed but remember that your potatoes will be
slightly salted from the cooking water).
When potatoes are cool enough to handle, cut into bitesize pieces (the pieces will get a bit smaller as you mix them too) and put them into a large bowl. Gently fold the sourcream mixture into the potatoes just until potatoes are coated, being careful not to break down the potatoes too much.
Enjoy!
5 lb bag of redskin potatoes, washed and quartered
1 cup sourcream
3/4 cup mayo
3/4 cup loosely packed fresh dill, rinsed and chopped
3 Tbsp white vinegar
1/4 tsp salt plus 1 Tbsp for cooking potatoes
1/2 tsp white sugar
Pepper to taste
To make:
Place quartered potatoes in a large pot and cover with cold water. Add 1 Tbsp salt. Bring to a boil then reduce to simmer and cook, uncovered for about 20 minutes or until tender. Drain in a colander and immediately sprinkle 3 Tbsp white vinegar over hot potatoes (they absorb it more when hot/warm).
While potatoes are cooling, mix together in a medium bowl the sourcream, mayo, dill, 1/4 tsp salt (more to taste), sugar and pepper. Stir until combined. (Taste this and add more salt if needed but remember that your potatoes will be
slightly salted from the cooking water).
When potatoes are cool enough to handle, cut into bitesize pieces (the pieces will get a bit smaller as you mix them too) and put them into a large bowl. Gently fold the sourcream mixture into the potatoes just until potatoes are coated, being careful not to break down the potatoes too much.
Enjoy!
