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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You will get your fill of dill with this recipe. Very tasty and a great use for fresh dill. Thee recipe is from Cook's Country. Ingredients:
1/4 c white wine vinegar |
3 tb minced fresh dill plus 1.2 c leaves and stems,chopped coarse |
3 lbs yukon gold potatoes,peeled and cut in 3/4 pieces(i used small red potatoes) |
1/2 c mayonnaise |
1/4 c sour cream |
1 tb dijon mustard |
1/4 c diced red onion or 3 scallions,green part only,sliced thin |
Directions:
1. 1. Combine vinegar and 1 TB minced dill in bowl and microwave till steaming,30 to 60 seconds. Set at room temperature till cool,15 to 20 mins
2. 2.Meanwhile ,place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes,dill sachet,1 TB salt and enough water to cover by 1 to boil in large pot over high heeat. Reduce heat to medium and simmer till potatoes are just tender,about 10 mins.
3. 3.Drain potatoes thoroughly,then transfer to large bowl;discard sachet. Drizzle 2 TBs. dill vinegar over hot potatoes and gently toss until evenly coated. Refrigerate until cooled ,about 30 mins,stirring once.
4. 4. Whisk mayonnaise,sour cream,remaining dill vinegar,mustard,1/2 tsp. salt and 1/4 tsp pepper together till smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 TBs minced dill.
5. Cover and refrigerate to let flavors meld,about 30 mins. Season with salt and pepper to taste. Serve (Can be refrigerated for up to 2 days)
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