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Recipe Of The Week:
Red Potato Salad
Recipe Of The Week is a weekly feature of Vermilion Ohio News. Each Tuesday a new recipe, submitted by a Vermilion resident, is featured.
Submit your own recipe to Vermilion Ohio News for the Recipe Of The Week.
This potato salad is made flavorful with the addition of dried dill and chopped dill pickle, along with a tangy mayonnaise and sour cream dressing.
INGREDIENTS:
- 2 pounds small red potatoes, scrubbed
- 3 to 4 eggs, hard-cooked and diced
- 2 ribs celery, diced
- 1/2 cup diced red onion
- 4 green onions, thinly sliced
- 2 tablespoons diced dill pickle
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon tarragon vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS: Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
5/13/08
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