Monday, July 15, 2013

Taste Buds: Dill & Redskin Potato Salad


This recipe came from my love of a store bought potato salad. I know gasp… store bought for a woman that loves to cook. But well I had never made a potato salad, I always just bought them. And then I started really cooking from scratch most of what we eat, and I always meant to make my own potato salad but well I found one that I love. Its at the deli at my new grocery store, and well it is close to homemade. At least it doesn’t come in a pre-packaged can or box.

Anyways I went to my grocery store on the third of July to buy our bbq stuff for the fourth. And the deli was completely out of the potato salad I love so much. Of course they were out, what was I thinking, it was after all the fourth of July. The holiday where potato salad runnith over!

But I really really really wanted that potato salad. So I asked for the list of ingredients, which they have to provide you for people with food allergies. And although I didn’t know the portion sizes I bought all the ingredients. The next day, and for a few days after, Mr. Rogue and I made various small batches of potato salad until we finally got the recipe just right.

It is super delicious, a blend of sweet and sour with the tangy zest of dill. Now I can make my own super yummy potato salad and you can too!


2 pounds potatoes
4 scallions, chopped
¼ cup mayo
¼ cup sour cream
2 teaspoon yellow mustard
2 tablespoons white vinegar
1 teaspoon sugar
1 ½ teaspoon dried dill or 3 teaspoons finely chopped fresh dill
1 ½ teaspoons salt
pinch of pepper

1. The hardest part of this recipe is to make sure that you cook the potatoes just right. Too much boiling and they become soft and mushy, too little and they are hard. You want to cook them so a fork inserted in the center goes in easily but that the potato doesn’t fall to pieces.
2. Once the potatoes are ready, pour them into a strainer and rinse with cold water to stop the cooking process. Let them cool for 15 minutes.
3. Cut potatoes into quarters or bite sized pieces.
4. Mix all ingredients together and refrigerate for at least four hours or overnight to let the flavors meld.

Makes 6-8 servings

1 comment:

paul peggy zeus said...

Red Skin potato salad is the best! The dill sounds like a great addition.

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