Dill Potato Salad

Name: Dill Potato Salad
Yield: Serves 8
Cuisine: American
Ingredients: 1/4 cup, white wine vinegar; 3 tablespoons, minced fresh dill plus 1/2 cup leaves and stems, chopped coarse; 3 pounds, Yukon Gold potatoes, peeled and cut into 3/4-inch pieces; , Salt and pepper; 1/2 cup, mayonnaise; 1/4 cup, sour cream; 1 tablespoon, Dijon mustard; 3 , scallions, green parts only, sliced thin

29 comments

Appears in Cook's Country June/July 2011, Cook's Country TV

A dusting of fresh dill isn't enough to wake up potato salad. Our goal was to get dill flavor into the potatoes, not just on them.

SERVES8

TIME50 minutes, plus 1 hour chilling

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WHY THIS RECIPE WORKS

We season our potato salad with three rounds of dill: first as an herb sachet while the potatoes simmer, next as a piquant dill vinegar, and finally as a fresh sprinkle.

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