I love potato salad. To me, it screams summer. However, sometimes I tire of the traditional mayo and mustard. Sure, I make a German potato salad and even a loaded baked potato salad, but as my garden is bursting from the rabbit fence, I wanted something that was inspired by it.
Lemon and fresh dill make this salad special. Add a few stalks of celery, a freshly unearthed red onion and you have a recipe for a successful Friday evening or weekend picnic. The benefit of using fingerlings or baby red potatoes in this recipe is not only their smooth texture, but also that they cook fast, making this perfect for an impromptu get-together or a backyard picnics.
Dill Potato Salad
2 pounds fingerling potatoes or baby reds
1/4 large red onion, thinly sliced
4 stalks celery, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/2 lemon, juiced
3 tablespoons fresh dill, chopped
salt and pepper to taste
Cut potatoes into 3/4″ pieces. Place in pot, cover with water and pinch of kosher salt and bring to a boil. Boil for 15-20 minutes until potatoes are fork tender. Drain and rinse immediately with cold water. Place in a bowl and set inside a larger bowl partially filled with ice. Add celery and onion and place both bowls in the refrigerator.
Mix together mayo, sour cream, lemon juice, dill and salt and pepper. Stir dressing into potatoes. Continue to chill. Serve when chilled, usually about 20-25 minutes on ice and in the refrigerator.