Dill Potato Salad Recipe
Ingredients
| Dairy sour cream | 1 Cup (16 tbs) | |
| Salad dressing | 1/2 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dill weed | 1 Teaspoon | |
| 6 cups cooked potatoes, sliced | ||
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Onion | 3/4 Cup (16 tbs), minced | |
| 1/2 cup cucumber, peeled, diced and well drained | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup radishes, sliced chilled salad greens | ||
| 3 hard-cooked eggs, sliced (for garnish) | ||
Directions
Mix sour cream with salad dressing, vinegar, salt, pepper and dill weed.
Toss together in large bowl cooked potatoes, celery, onion, cucumber, green pepper, radishes and all but 3 or 4 egg slices (save for garnish).
Mix gently with dressing; chill to blend flavors.
Serve on crisp greens on individual plates; garnish with sliced eggs.
Toss together in large bowl cooked potatoes, celery, onion, cucumber, green pepper, radishes and all but 3 or 4 egg slices (save for garnish).
Mix gently with dressing; chill to blend flavors.
Serve on crisp greens on individual plates; garnish with sliced eggs.
Chef
