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.