Directions:

Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.

In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, and salt until well mixed.

Place the potatoes and eggs in a large salad bowl, and sprinkle with fresh dill. Pour the dressing over the potatoes and eggs, and mix lightly. Season with pepper to taste.

Cover and refrigerate the salad for at least 30 minutes. Serve cold. Garnish with fresh dill.

Easy salad recipe for potato salad.

French Potato Salad Bowl

Ingredients:

Directions:Peel potatoes and cut into thin slices; add celery, onions, pimento, parsley and seasonings. Pour on just enough dressing to coat each potato slice; chill. Toss lettuce hearts in a bowl with dressing, and heap potato salad on top of the lettuce.

Individual-Style Potato Salad

Mold potato salad in custard cups; turn each cupful onto a thick peeled tomato slice.

Garden Style

Substitute five or six sliced radishes for the dill pickle and pimento; and ½ cup scallions for the onion.

return to vegetable salad recipes

return to easy salad recipe home page from southern potato salad recipe