YUKON GOLD DILL POTATO SALAD--BONNIE'S

Bonnie ^O^

By
@Utahn

This is an amazing recipe, not like any potato salad that we have tasted before. This stuff is delicious! Packed with a huge flavor punch, we all found ourselves coming back for seconds! This has definitely been added to our meal rotation plan. Try it for your next get together! Enjoy!



Photo is my own, recipe adapted from Cali Rich.


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Comments:

Serves:

serves 8--allow 30 minutes to chill

Prep:

20 Min

Method:

Stove Top

Ingredients

1/4
cup white wine vinegar
3
tablespoons dill weed for the sachet (or use 3 tablespoons minced fresh dill, plus 1/2 cup leaves an stems chopped coarse)
1
tablespoon dill weed for the herb vinegar
3
pounds yukon gold potatoes
1/2
cup mayonnaise
1/4
cup sour cream
1
tablespoon dijon mustard
3
scallions, green parts only, sliced thin
salt and pepper to taste

Directions Step-By-Step

1
MAKE THE HERB VINEGAR first:
Add the 1/4 cup white wine vinegar and the 1 tablespoons of dill weed to a one-cup glass measuring cup and microwave one minute, remove and let cool and steep while you peel the potatoes and get them ready to boil.

MAKE AN HERB SACHET: Take a coffee filter and place 3 tablespoons dill weed in it and tie it with a kitchen string. Peel and cut potatoes into 3/4 inch pieces and cover with water, and add one tablespoon of salt and the herb sachet. Bring the potatoes to a boil, cook until tender but not overcooked. Drain thoroughly. Discard the sachet. Place the potatoes in a large mixing bowl.
2
MEASURE AND ADD HERB VINEGAR:
Add 2 tablespoons of the herb vinegar and reserve the rest for later. Drizzle it evenly over the hot potatoes and stir gently until covered. Refrigerate until cool, about 30 minutes, stir once more during that time.
3
MAKE THE DRESSING:
In a small bowl, mix the mayonnaise, sour cream, the rest of the dill and vinegar mixture, mustard, salt, and pepper, and whisk until smooth. Refrigerate. Chop the scallions thin, set aside.
4
ADD DRESSING TO POTATOES:
When the potatoes have cooled, add the dressing, stir in the scallions and the reserved herb vinegar. Cover and refrigerate to let flavors blend, about 30 minutes. Season with the salt and pepper. This is how it looks when finished. Enjoy!

About this Recipe

Course/Dish: Potato Salads, Salads
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #potato, #No, #Egg, #bonnie's