Sour Cream and Herb Potato Salad
From christinem 14 years agoIngredients
- 3 lbs. small new red potatoes shopping list
- 4 eggs shopping list
- 1 tbsp. white wine vinegar shopping list
- 2 scallions, chopped (both white and green parts) shopping list
- 1/4 cup chopped red bell pepper shopping list
- 1/4 cup chopped dill pickle (about 2 small pickles) shopping list
- 1 1/2 tbsp. Dijon mustard shopping list
- 1/2 cup sour cream (regular or light) shopping list
- 1/2 cup mayonnaise (regular or light) shopping list
- 2 tbsp. fresh parsley, chopped shopping list
- 1 tbsp. fresh chives, snipped shopping list
- 1/2 tsp dried dill or 1 tsp. fresh chopped dill shopping list
- salt & pepper to taste shopping list
How to make it
- Hard boil the eggs - my mother's method is: Place eggs in small pan and cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let sit covered for 3 to 5 minutes. Drain and place in cold water.
- Meanwhile, place whole, unpeeled potatoes in large pot and cover with water. Bring to a boil for 10 minutes or until just tender. Drain and rinse in cold water until cool enough to handle. (We usually peel half of them, leave the others unpeeled)
- While still slightly warm, cut into 1" chunks and place in large bowl; sprinkle with white wine vinegar.
- Add scallions, red pepper and pickle. Season with salt and pepper.
- Add dijon mustard, sour cream and mayonnaise and stir until potatoes are coated.
- Stir in parsley, chives and dill.
- Peel and coarsely chop eggs and gently stir into salad.
- Season with additional salt and pepper, if desired.
The Rating
Reviewed by 4 people-
So close to my Grandmother's recipe only minus the
vinegar and bell pepper! Will try your way, sounds
wonderful. Maretheiris in Garden City loved it -
Sounds wonderful - thanks for the great post!
valinkenmore in Malott loved it
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