This recipe is best when small new potatoes are used although it works well using large red potatoes, there is nothing fancy about this but it is big on flavor, I make this often using green onions and fresh dill from my garden --- since everyone's tastes are different you may may need to adjust the amounts --- I sometimes purchase a whole piece of cooked deli ham, chop it up into cubes and add it to this salad --- cooking time is chilling time
Wash and scrub the outside of the new potatoes (do not peel).
2
Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
3
Remove to a bowl and cool to room temperature.
4
Slice the cooled potatoes in half.
5
Add in green onions and sliced eggs; toss to combine.
6
In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
7
Season with black pepper to taste if desired.
8
Chill for a minimum of 3 or more hours before serving.
Sorry for the low stars Kitten, this was just shockingly "blah" for us. I even tried more then doubling the seasonings and nothing really came through. I think adding the chopped pickles would probably have been a good idea, but I was trying to find a recipe for potato salad that my anti vinegar/pickle/mayo mother would try. It looked perfect in every way but just didn't turn out how I expected.
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