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Light Summer Potato Salad
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Description
This is a simple, fresh tasting, light potato salad, using new potatoes, wonderful with steaks on the grill and fresh sweet corn. I have a tendency to not write down what I’m throwing in the bowl. This time I remembered.
Ingredients
- 5 pounds Red Skin New Potatoes
- 1 Tablespoon Kosher Salt
- ½ teaspoons Black Pepper
- 6 whole Eggs, Hardboiled
- 2 stalks Celery, Chopped
- 3 whole Green Onions, Sliced
- 1 cup Light Mayonnaise
- 2 cups Light Sour Cream
- 2 Tablespoons Fresh Chopped Parsley
- ½ teaspoons Dried Dill Weed
Preparation
Scrub, but do not peel potatoes. Boil in salted water until tender. (Time will depend on size of potatoes.)
Drain and let sit until cool to touch. When they are cool, cut into bite-sized chunks and place in large mixing bowl. Sprinkle with salt and pepper and mix gently.
Chop eggs and add to mixing bowl, followed by celery and green onions. Mix these ingredients into the potatoes.
Don’t worry about getting them evenly distributed; there’s more stirring to come.
Add the mayonnaise and sour cream, mixing them together and then into the potatoes.
Finally add the parsley and dill weed, making sure all ingredients are thoroughly mixed.
Chill. This is good right away or better after the flavors have a chance to blend.
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suzyqzy on 9.28.2009
This is one of the best potato salads I have ever had! I made this for a large party–it was the perfect amount and everyone ate it up! The only substitution I made was with the herbs, using fresh dill instead of dried. I also threw in extra dill and parsley to taste.
I managed to save a small serving for the next day and it’s true–it’s even better! I would make it ahead of time if possible, but if not, it’s still awesome when served after you make and chill it.