i like it!!!!!!!!!!!
Very good. Will definitely make this again. I used russet potatoes, as that is what I had on hand. Also doubled the scallions and nearly doubled the celery. I really liked the creaminess of the sour cream and the flavor of the dill. Delicious!
Makes a really great change and I also preferred it over traditional recipes. I didn't have any red potatoes so used bintje, but I think any good boiling potato would work well with or without the skin. It has a wonderful blend of flavours and a nice creamy texture.
Very tasty. A nice variation on an old favorite.
Finally a recipe without the dreaded mustard or raw onion (scallions don't count)! This was perfect and I will definitely make it again. The only change I made was to leave out the celery seed which I don't care for.
I made this for our Labor Day family lunch and it was very well received. My stepdad said it was the best eggless potato salad he had ever had. I liked the fresh taste and texture that came from sour cream. The balance of seasonings was just right also (no one ingredient dominated). Light yet flavorful. If someone was looking for more bite/sharpness, I think this could work well with a tablespoon of mustard also, and perhaps a little more pickle juice and vinegar. But it would definitely lose the nice subtlety of flavor it has the way it is.