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The Berghoff Café Cookbook
by Carlyn Berghoff & Nancy Ross Ryan
This is a side salad, not a main dish. It goes very well with sandwiches, and makes a nice side dish for grilled poultry, meats, and fish. It's a good make-ahead buffet dish. And if you are cooking for vegetarians, such as my daughter Sarah, just add grilled vegetables or a grilled cheese panlno.
• 2 pounds unpeeled red potatoes
• 1 teaspoon salt
• 1½ cups light mayonnaise
• 1/4 cup light sour cream
• 1/4 cup red wine vinegar
• 1/2 cup diced celery
• 1/2 cup diced yellow onion
• 1 tablespoon finely chopped fresh dill
• Kosher salt and freshly ground black pepper
Place the potatoes in a 3-quart pot and cover with 1 inch of water. Add the salt. Bring to a boil over medium heat. Decrease the heat and cook until tender but not mushy when tested with a fork, about 25 minutes. Remove from the heat and drain in a colander. Let cool to room temperature and then cut into cubes.
In a 4-quart bowl, whisk together the mayonnaise, sour cream, and vinegar. Fold in the cubed potatoes, celery, onion, and dill. Toss to mix well and coat with the dressing. Season to taste. Cover with plastic wrap or a lid and refrigerate for at least 2 hours before serving.
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