Mustard and dill combine in this version of a traditional potato salad recipe.
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6 cups water
1/2 teaspoon salt
6 cups quartered small new red potatoes
1 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons country-style Dijon mustard
1 tablespoon chopped fresh dill weed
1/2 teaspoon coarse ground pepper
*Substitute 1 teaspoon dried dill weed.
Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat 15-18 minutes or until potatoes are fork tender. Drain; rinse under cold water.
Combine all remaining ingredients in bowl; mix well. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.
Place salad in covered container and store in cold picnic cooler when transporting.
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