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Garlic Dill Potato Salad
Wendi Spraker
Approximately 6 servings
BeginnerThis Garlic Dill Potato Salad adds a touch of class to your next picnic
Total Steps
2
Ingredients
14
Tools Needed
1
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Loaves and DishesIngredients
- 2.0 pounds potatoes (baby red or fingerling recommended)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon heaping whole grain mustard
- 1 large clove garlic, minced
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 ribs celery, cut into very small pieces
- 4 tablespoons fresh dill, chopped (leaves only)
- 4 teaspoons green onion
- 1 small shallot, chopped small
- 2 tablespoons black truffle oil(optional)
- 2 teaspoons apple cider vinegar
- chives, for garnish(optional)
Instructions
1
Step 1
Wash the potatoes, put on a large pot of cold water to boil. Salt the water with 1 tsp of salt. Using a fork, pierce the potatoes after boiling for 5 minutes – when fork tender, remove from the stove top, pour out into a colander and rinse well with cold water to stop the cooking process. Allow to cool completely before making into potato salad (otherwise the sauce doesn’t turn out right).
2
Step 2
In a medium sized mixing bowl, mix together the remaining ingredients except the chives. Mix well and then toss with the cooled potatoes. Mix gently so as not to break the potatoes apart. Taste to make sure the salt and pepper is the right balance. Add more salt and pepper to taste.