Shelly's Recipe

POTATO SALAD DIJONNAISE WITH DILL

Category: Potato Salads

1 1/2 lbs. or 5 medium-size red potatoes, washed & scrubbed
Salt & freshly ground black pepper to taste
1/2 c. diced celery hearts
1/2 c. diced purple or other sweet onions
2 hard boiled eggs, peeled & chopped

Dressing
1 Tbsp. chopped fresh dill or 1 tsp. dried
1/2 c. mayonnaise
1/4 c. sour cream
1 1/2 tsp. Dijon mustard
1 tsp. apple cider vinegar

In a large saucepan filled with salted boiling water, cook potatoes for 20-25 minutes or until just fork tender. Drain in colander and allow potatoes to cool to warm. Slice potatoes into 3/4-inch cubes and place in a salad bowl. Season to taste with salt & freshly ground black pepper. Then gently fold in the next 3 ingredients.

For the dressing, whisk together the dressing ingredients in a medium bowl and gently fold into the potato mixture until ingredients are evenly coated. Cover and refrigerate for several hours or overnight. Serve cold! Serves 4-6