July 3, 2010

Red, White, and Blue Potato Salad

Cook Time: 15 minutes

Total Time: 15 minutes

Yield: 6 Servings


  • 3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white
  • 1 cup diced celery
  • 6 hard-cooked eggs, chopped
  • 1/2 cup chopped red onion
  • 3/4 to 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons chopped fresh dill
  • 1 1/2 tablespoons dill relish
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt


Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar. Combine the cooled potatoes with the diced celery, chopped egg, and onion.
Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt. Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.
Serves 6.

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