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Southern Sour Cream Dill Potato Salad

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.