This traditional potato salad, with a hint of dill, is perfect for picnics, potlucks and family get-togethers.
| 6 |
|
cups water |
| 1 1/2 |
|
teaspoons salt |
| 3 |
|
pounds (about 8 cups) small new red potatoes, quartered |
| 1/2 |
|
cup LAND O LAKES® Sour Cream |
| 1/2 |
|
cup mayonnaise |
| 1/4 |
|
cup chopped fresh parsley |
| 3 |
|
ribs (1 1/2 cups) celery, sliced |
| 1 |
|
tablespoon chopped fresh dill* |
| 1 |
|
tablespoon Dijon-style mustard |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 1/4 |
|
teaspoon pepper |
| 5 |
|
slices crisply cooked bacon, crumbled |
| 2 |
|
hard-cooked eggs, sliced |
| 2 |
|
tablespoons sliced 1/8-inch green onions |
Bring water and 1 teaspoon salt to a full boil in 6-quart saucepan or Dutch oven; add potatoes. Cook over medium-high heat until potatoes are fork tender (12 to 15 minutes). Rinse with cold water; drain.
Stir together remaining salt and all remaining ingredients except bacon, eggs and onions in large bowl. Add potatoes; toss gently to coat. Top salad with bacon, egg and onions. Cover; refrigerate to blend flavors (4 hours or overnight).
*Substitute 1/2 teaspoon dried dill weed.
