Summer Potato Salad

Summer potato salad

In the summer I really don’t like to heat up my kitchen much and really prefer cooler foods.  That means lots of salads and lots of grilling.  July 4th is coming up and so I am trying to decide between my various potato salad recipes.  This one is different than the typical mayo potato salad.  It’s an “elevated” potato, comforting, familiar, but made just a little better.

4 cups quartered, mixture of Yukon gold and small new red potatoes

1/3 cup sour cream

1/3 cup mayo

1/2 tsp. fresh dill weed

1/4 tsp. salt

1/4 tsp. pepper

2 tablespoons chopped fresh parsley

1 tablespoon Dijon mustard

2 cloves minced fresh garlic

2 green onions, sliced thinly

In saucepan, place about 4 cups water and 1 tablespoon salt.  Bring to a boil, then add potatoes.  Cook over high heat till potatoes are tender.  Rinse under cold water.  In a large bowl stir together the remaining ingredients, except green onion.  Add potatoes and green onion and toss to coat the potatoes.  Chill for at least 1 hour before serving.  This gives the flavors time to meld.


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