I have been making this potato salad for years and everyone always raves about it. The secret is the combination of sour cream and mayo in the dressing which makes it a bit lighter and gives it a little tang. Also starting the potatoes in cold water and then bringing to a boil ensures they are cooked evenly throughout. I try to make this salad for our good friend Jim whenever he comes over as it is his favorite. He will take home leftovers and have them for breakfast, lunch and dinner. However, I am told leftovers usually do not make it past breakfast.
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 14 small new red potatoes scrubbed clean
- 6 hard-cooked eggs peeled and quartered
- 1 medium-size carrot peeled and grated
- 2 tablespoons medium-size scallions (green onions) white part and 2 inches green), thinly sliced 3chopped fresh dill (or 1 tsp dried or more to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 to 1 tsp celery seed
- 3/4 cup lite sour cream can use plain greek yogurt as a substitute
- 3/4 cup Hellman’s mayonnaise
Ingredients
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Instructions
- Heat a medium-size saucepan of water to boiling. Add the potatoes to a pot of cold water, bring to a boil and add 1 teaspoon salt. Cook just until tender, 20 to 25 minutes. Drain, cool till you can handle safely, and cut in half.
- Combine the eggs, potatoes, carrot, and scallions in a large bowl. Add the dill, celery seed, salt, and pepper and gently toss to combine.
- Mix the sour cream and mayonnaise and gently fold into the potato mixture. Taste and add more seasoning as needed.
- Refrigerate until ready to serve.
Recipe Notes
Attributed to Silver Palate Good Times Cookbook (p. 156). Workman Publishing Company. Kindle Edition.
https://www.amazon.com/Silver-Palate-Good-Times-Cookbook/dp/0894808311
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