TANGY DILL POTATO SALAD
Easy Entertaining for Beginners
by Patricia Mendez
Makes 10 to 12 servings
• 2 1/2 pounds potatoes (about 8 medium)
• 2 teaspoons salt for boiling potatoes
• 4 eggs
• 3 stalks celery, chopped
• 1/2 cup chopped onion
• 1 cup mayonnaise
• 1/2 cup light sour cream
• 2 teaspoons chopped fresh dill (preferably) or dried dill
• 1 tablespoon rice vinegar
• 1 tablespoon Dijon mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
Peel the potatoes with a vegetable peeler and cut into 1-inch chunks. Place in a saucepan, and add water to cover and 2 teaspoons salt. Bring to a boil, cover, set the heat to low, and simmer for 18 to 20 minutes, or until just tender when you stick the potatoes with a fork. Do not overcook. Drain in a colander.
Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Set the heat to low and cover. Simmer for 13 minutes. Drain, put the eggs back in the pan, and cover with cold water. When the eggs are cool, drain. Tap each egg on the counter and roll it between the palms of your hands. Peel off the eggshells. Discard the shells and chop the eggs.
In a large bowl, combine the celery, onion, mayonnaise, sour cream, dill, vinegar, mustard, salt, and pepper. Add the potatoes and eggs. Stir well and refrigerate until ready to serve.
Tip: Never leave potato salad unrefrigerated for very long. The eggs and the mayonnaise can spoil fast at room temperature and even faster if left in the sun.