Dilled Spring Potato Salad Recipe

1. 1

   First, cook the potatoes in a large pan of lightly boiling, salted water till they can be pierced with a thin paring knife (they will continue cooking as they cold in their jackets).

2. 2

   Drain well, return to the pan and let cold to room temperature.

3. 3

   Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or possibly stainless mixing bowl.

4. 4

   Sprinkle with the cider vinegar and season with salt and pepper, then chill for at least 2 hrs or possibly overnight.

5. 5

   Third, toss the potatoes with the celery, dill, green onions and mustard.

6. 6

   Mix in the lowfat sour cream and then add sufficient of the mayonnaise to bind the salad together.

7. 7

   Note:

8. 8

   The potatoes may absorb some of the moisture if you prepare the salad ahead of time.

9. 9

   You may want to add in a little extra mayonnaise as needed just before serving.

* Per serving · 4 servings · Values may vary.