YUKON GOLD DILL POTATO SALAD--BONNIE'S
Photo is my own, recipe adapted from Cali Rich.
- cup white wine vinegar
- tablespoons dill weed for the sachet (or use 3 tablespoons minced fresh dill, plus 1/2 cup leaves an stems chopped coarse)
- tablespoon dill weed for the herb vinegar
- pounds yukon gold potatoes
- cup mayonnaise
- cup sour cream
- tablespoon dijon mustard
- scallions, green parts only, sliced thin
- salt and pepper to taste
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.
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.
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.