I also made potato salad. Now, I am not a big fan of potato salad, but my husband likes it, or he likes his mom's I should say. Anyway, I found the recipe that called for baby reds, celery and dill, so I thought I would try it. It turned out pretty good if I do say so myself. My only complaint would be the thickness of the sauce. The only wet ingredients are mayonaise and sour cream. I thought it was kind of difiicult to mix everything together. I ended up bringing the whole dish to room temperature before completing the final mix. I have been thinking about what to add to it make it just a little creamier. The recipe will be at the end of this post.
Dilled Potato Salad
Yield 8-10 servings
- Boil potatoes whole in salted water until fork tender
- Drain and slice or quarter
- Put drained potatoes into large bowl and sprinkle with vinegar immediately
- In separate bowl, combine dill, scallions, celery, sour cream, mayonaise, prociutto, and blue cheese
- Pour dressing over potatoes. Toss gently to coat thouroughly
- Cover; refrigerate 3 to 4 hours.
I added salt and pepper to the dressing to add some more flavor. I thought it really needed it. The salad turned out very well. The only thing I would change other than adding salt and pepper would be trying to make the sauce a little more liquidy - for lack of a better word.I found this recipe in a cookbook called St. Louis Days, St. Louis Nights. It is a cookbook put together by the Junior League of St. Louis. There are some very good recipes in there that I can't wait to try.