This recipe makes enough potato salad for a crowd.
Sour Cream and Dill Potato Salad
4 pounds red-skinned potatoes, scrubbed and cut into bite-sized pieces (skin still on)
2 teaspoons salt
8 ounces of sour cream
2 teaspoons of whole grain
2 tablespoons of fresh dill, finely chopped
1 tablespoon fresh Italian flat leaf parsley, finely chopped
Salt to taste
Black pepper, freshly ground, to taste
Place cut up potatoes in a large pot, cover with water. Add 2 teaspoons of salt to pot. Boil for about 30 minutes until potatoes are tender. Drain potatoes and let cool. While the potatoes are cooking combine the rest of the ingredients in a bowl and place in the refrigerator until ready to use. When the potatoes have cooled, place in large bowl, add sour cream mixture and combine until potatoes are coated. Cover bowl and place in the refrigerator for at least two hours before serving.
It’s important to add enough salt to the pot when boiling the potatoes so the cooked tubers taste slightly salty. In this way, the salt has permeated the potato and I do not need to add much of it to the sour cream mixture. I liked this recipe even more because I was able to use dill and parsley that we had grown in our garden.