Thursday, July 4, 2013

~ Southern Dill Potato Salad ~

{Southern Dill Potato Salad}

10 Potatoes
3 Hard Boiled Eggs
3/4 c. Non-Fat Sour Cream
3/4 c. Light Mayo
1 T. Dill Pickle Juice
1 T. Dijon Mustard (or to taste)
2 t. minced Garlic
Salt & Pepper to taste
1 T. dried Dill Weed


  1. Peel Potatoes & Cut into bite size pieces
  2. Cover Potatoes with water in a large pot.
  3. Bring to a boil and cook for 20ish (just fork tender don't over cook)
  4. Place Eggs in a small pan and bring to a boil, turn heat off and cover for 20 mins
  5. Remove both the Potatoes & Eggs from the heat and drain well
  6. Peel & chop Eggs and place in a large bowl
  7. Add Potatoes and cool in refrigerator while prepping the remainder ingredients
  8. In a bowl mix well Non-Fat Sour Cream, Light Mayo, Dill Pickle Juice, Dijon mustard, Garlic and Dried Dill Weed  
  9. Take Potatoes & Eggs out of fridge and add the above mixture and gently mix. It's okay if the Potatoes break up a little but still be careful. 
  10. Taste
  11. Add Salt & Pepper to your liking 
  12. Sprinkle top with more Dried Dill Weed to garnish
  13. Cover and Refrigerate for at least 30 minutes...longer is better though to give it time for the flavors to marry
  14. Serve COLD


Blessings ♥

No comments :

Post a Comment

Thank you so much for taking the time to leave a comment.
I really love hearing from you!