Easiest potato salad ever!
This recipe is made with small new potatoes, sour cream, and dill.
Serve at a picnic, potluck, or any summertime meal.
Elise Bauer
My father is a connoisseur of potato salads.
Just add it to the list along with pork, sauerkraut, andrhubarb.
(It’s the Minnesota German in him.)
Elise Bauer
The Secret to Tasty Potato Salad?
Sour Cream
The recipe couldn’t be easier.
What’s surprising is how much mileage you get out of so few ingredients.
The credit lies with the sour cream, which provides a perfectly tangy base for the potatoes.
Many thanks to my friend Kathi for sharing this recipe with us.
Variations on This Potato Salad
Our readers always have helpful ideas for tweaking recipes.
Cover with an inch of cold water.
Bring to a simmer, lower the heat to maintain a low simmer.
Cook for 10 to 12 minutes until they are easily pierced with a fork.
Strain the potatoes in cold water and set them aside to cool.
The dressing should be strongly flavored (the potatoes will need it!).
Cut the cooled potatoes in half lengthwise.
Gently toss with the dressing.
Chill for at least 1 hour before serving to allow the potatoes to absorb some of the dressing.
