I remember my mom made the prettiest potato salad…all dressed up with quartered boiled eggs, halved cherry tomatoes, cornichons and dill freshly picked from her herb garden. What was her secret to fabulous potato salad? She added capers!
Enjoy my potato salad recipe from my Southern Spoonful recipe column in the Roanoker Magazine:
Southern Sour Cream Dill Potato Salad
- 6 large new potatoes
- 1/2 ounce fresh dill, chopped fine
- 3 tablespoons non-pareil capers
- 1 stalk celery, chopped fine
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Boar's Head brand Pepperhouse Gourmaise
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon grated onion
- 1/2 cup steamed fresh or frozen baby peas
- 1 tablespoon fresh lemon juice
- 1/3 cup sweet salad cubes
- 1/3 cup Duke's mayonnaise
- Garnishes: quartered boiled eggs, halved cherry tomatoes, cornichons, chopped fresh dill
- Place new potatoes in a large pot of boiling lightly salted water. Cook until fork tender. Drain and allow to cool.
- In a mixing bowl, combine dill, capers, celery, sour cream, Dijon mustard, Gourmaise, salt, pepper, onion, peas, lemon juice, salad cubes and mayonnaise.
- Peel potatoes and cut into 1-inch cubes. Place cubed potatoes in a salad bowl. Pour dressing over the potato cubes and stir to combine.
- Cover and chill until service. Serve potato salad very well chilled. Garnish top of potato salad with quartered boiled eggs, halved cherry tomatoes, cornichons and chopped fresh dill.