Dilled Potato Salad

Dilled Potato Salad I

Ingredients:

• 1 lb. medium sized red potatoes
• 3/4 cup sour cream
• 2 Tbsp. mayonnaise
• 1 tsp. dill weed
• salt and pepper, to taste
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• 1 small Granny Smith apple, chopped
• 1 small onion, chopped

Directions:

In large saucepan, cook potatoes in boiling salted water until just tender. (Do not overcook.) Drain; rinse under cold water. When cool enough to handle, peel and cut into cubes. To prepare dressing, combine sour cream, mayonnaise, dill, salt and pepper in small bowl. In large bowl, combine potatoes, apple and onion. Add dressing to potato mixture; toss to coat. Serve at room temperature or chilled.

By Robin from Washington, IA

Dilled Potato Salad II

Ingredients:

• 3 egg yolks, room temperature
• 1 Tbsp. Dijon mustard
• 1 Tbsp. cider vinegar
• 1 cup light olive oil
• 1/2 cup vegetable oil
• salt and pepper
• 2/3 cup minced fresh dill
• 6 lb. new potatoes, boiled, peeled and diced
• 2/3 cup finely chopped sweet red onion
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• fresh dill sprigs, opt. garnish

Directions:

Combine yolks, mustard, and vinegar in processor or blender and mix until thick and smooth, about 2 minutes. With machine running, gradually add oils through feed tube in slow steady stream. Stop machine occasionally to be sure oil is being absorbed (add 1 Tbsp. very hot water if mixture begins to separate) until mayonnaise is very thick. Season with salt and pepper. Transfer to large container and blend dill. Gently fold in potato and onion, coating well. Refrigerate overnight. Garnish with fresh dill sprigs, if desired.

By Robin from Washington, IA