Steve’s red potato salad recipe
Steve’s Red Potato SaladThis article was published by: Matthew
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Red potato dill mayo sour cream salad…
Ready in: 12 hours 50 mins
- 2-3 lbs Baby red potatoes, 1-1 ½” quartered, 2” –Eighths
- ¼ – ½ cup dill pickle juice
- 1/3 cup lite sour cream
- 1/3 cup plain lo-fat yogurt
- 1/3 cup Hellmann’s(R) real mayo
- 1-3 Tbls honey
- ½ -1 tsp dry Coleman’s(R) mustard
- 2 Tbls fresh chopped chives
- 2 Tbls fresh chopped dill
- ½ cup sweet Vidalia onion, chopped
- ¼ cup chopped dill pickle
- Salt and white pepper
Preparation methodPrep: 30 mins | Cook: 20 mins | Extra time: 12 hours, chilling
1. Scrub potatoes well and cut into 4ths for 1” or 8ths for larger.
2. Soak in cold salted water 30 mins – 1 hr. meanwhile boil enough water to cover potatoes. When boiling rapidly add some salt and then potatoes.
3. Boil till done – 15-20 mins depending on age and size. Test with fork, when just done, drain and dump on cookie sheet, turn all, cut side up in single layer, when done steaming and still hot, sprinkle with dill pickle juice, and cover with cheese cloth, linen or paper towels. Let cool.
4. In a medium size mixing bowl, add sour cream, yogurt, mayo, honey to taste, dry mustard, chive, dill and parsley. Stir well and taste – should be mildly tart and slightly sweet, as potatoes are basically bland. Add chopped onion and pickles. Stir.
5. When potatoes are cooled, put them in a large mixing bowl and add half of the dressing and fold in, continue to add dressing and mix till desired consistency. Should be smooth and creamy but not runny/wet. Refrigerate over night and taste, adjust seasonings if necessary. Serve for lunch or dinner, excellent with smoked fish w/hot sauce… or anything else!
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Reference: Steve’s red potato salad recipe
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