Prep 15 mins
Cook 20 mins
My family's favorite version of sour cream potato salad. Fat-free sour cream is just fine in this recipe; sometimes I add a touch more garlic for a richer taste if I go with the low-fat version. My Mom likes it with some crisp bacon crumbles to garnish, but bacon makes everything taste like a party to her, so we try to make her happy. At least that's something you can add to individual servings, as well as grated sharp cheddar which my kids love. Me, I'm a purist -- just mix it and give me a fork!
- 3 lbs small red potatoes, eyes removed and washed
- 2 garlic cloves, chopped
- 5 -6 green onions, cleaned and chopped
- 1 cup sour cream (or more to achieve your desired consistency)
- 1 tablespoon fresh dill
- salt and pepper
- Place the garlic and a small amount of salt (if desired) in a large pot of cold water.
- Add cleaned, whole potatoes and bring just to the boil.
- Reduce heat and simmer until fork-tender, about 20 minutes.
- Remove from heat, drain into a colander, and cool (over ice, if you're in a hurry).
- When cool, quarter the potatoes (or cut into bite-sized pieces).
- Combine the onion, sour cream and dill thoroughly; mix with potatoes.
- Add salt and pepper to taste.
- The flavors meld well if chilled at least two hours, but tastes great slightly warm too!