Wednesday, May 31, 2006
Hi everyone! I though it was about time we had a side dish to enjoy with all these meals...
Sour Cream & Dill Potato Salad
About 2 pounds red potatoes, washed and diced into 1-inch cubes
1 cup chopped celery (about 5 stalks)
1/2 chopped onion (about 1/2 of a medium-sized onion)
1 tablespoon vinegar (preferably cider vinegar)
1-2 tablespoons vegetable oil
2 whole cloves garlic, minced
1/4 teaspoon salt (plus 1 tablespoon, for the cooking)
1/4 teaspoon pepper (or more, to taste)
1/2 teaspoon dried dill weed (or 1 tablespoon fresh dill weed, chopped)
3/4 cup sour cream (almost 1 full 8-ounce container)
Put the potato cubes into a large pot; fill the pot with enough water to cover potatoes by at least 1 inch. Add 1 tablespoon salt to the water. Bring the water to a boil, then reduce heat to medium-low and cover the pot. Allow to simmer for 8 minutes.
Meanwhile, combine the remaining ingredients in a large bowl. Cover and refrigerate.
After 8 minutes, check the potatoes for doneness by inserting a toothpick into one of the pieces. There should be some resistance, but the potatoes should NOT fall apart (you want them to remain a little bit crunchy). If the potatoes aren't done yet, continue to simmer them for another 2-3 minutes. When done, drain the potatoes (in a collander or strainer) and rinse with cool water. Leave the potatoes in the collander to drain/cool, about 10 minutes.
Add the potatoes to the bowl of dressing mixture. Use a rubber spatula to stir and thoroughly combine. Cover the bowl, and refrigerate for at least a couple of hours, to allow the flavors to blend.
Serve cold, with a sprig of fresh dill weed or parsley for garnish. Serves 4 to 6 as a side dish.
Sour Cream & Dill Potato Salad
About 2 pounds red potatoes, washed and diced into 1-inch cubes
1 cup chopped celery (about 5 stalks)
1/2 chopped onion (about 1/2 of a medium-sized onion)
1 tablespoon vinegar (preferably cider vinegar)
1-2 tablespoons vegetable oil
2 whole cloves garlic, minced
1/4 teaspoon salt (plus 1 tablespoon, for the cooking)
1/4 teaspoon pepper (or more, to taste)
1/2 teaspoon dried dill weed (or 1 tablespoon fresh dill weed, chopped)
3/4 cup sour cream (almost 1 full 8-ounce container)
Put the potato cubes into a large pot; fill the pot with enough water to cover potatoes by at least 1 inch. Add 1 tablespoon salt to the water. Bring the water to a boil, then reduce heat to medium-low and cover the pot. Allow to simmer for 8 minutes.
Meanwhile, combine the remaining ingredients in a large bowl. Cover and refrigerate.
After 8 minutes, check the potatoes for doneness by inserting a toothpick into one of the pieces. There should be some resistance, but the potatoes should NOT fall apart (you want them to remain a little bit crunchy). If the potatoes aren't done yet, continue to simmer them for another 2-3 minutes. When done, drain the potatoes (in a collander or strainer) and rinse with cool water. Leave the potatoes in the collander to drain/cool, about 10 minutes.
Add the potatoes to the bowl of dressing mixture. Use a rubber spatula to stir and thoroughly combine. Cover the bowl, and refrigerate for at least a couple of hours, to allow the flavors to blend.
Serve cold, with a sprig of fresh dill weed or parsley for garnish. Serves 4 to 6 as a side dish.
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this sounds like a recipe my grandmother used to make. she used hard boiled eggs in hers.
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# posted by 
: 12:20 PM
: 12:20 PM << Home
