Potato salad with a hint of dill. This traditional potato salad is perfect for picnics, potlucks and family get togethers.
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6 cups water
2 teaspoons salt
3 pounds (about 8 cups) small new red potatoes, quartered
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon finely chopped fresh garlic
1/2 teaspoon pepper
3 ribs (1 1/2 cups) celery, sliced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill
5 slices crisply cooked bacon, crumbled
2 large Land O Lakes® Eggs, hard-cooked, peeled, sliced
2 tablespoons green onions, sliced 1/8-inch
Bring water and 1 teaspoon salt to a full boil in 4-quart saucepan over high heat; add potatoes. Continue cooking until water returns to a boil; reduce heat to medium-high. Cook 5-8 minutes or until potatoes are fork tender. Rinse with cold water; drain.
Whisk remaining salt, sour cream, mayonnaise, mustard, garlic and pepper together in bowl; mix well. Add celery, parsley and dill; mix well. Add potatoes; toss gently to coat. Top salad with bacon, egg and onions. Cover; refrigerate 4 hours or overnight to blend flavors.
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