Dill Potato Salad
Its a snap to give your weekly grocery budget a little breather when making this Dill Potato Salad. Just omit the sour cream. In its place use one full cup of mayonnaise. Proceed as recipe directs.
3 lb new potatoes
1 (10-ounce) package frozen peas, thawed
1/4 cup chopped onion
2 cloves garlic, minced
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery salt
2 tsp dried dill
2 Tbsp lemon juice
Place potatoes in a medium saucepan with water to cover. Bring to a boil over high heat. Cook until tender, about 15 minutes. Drain. Cool. Slice thin.
Combine potatoes, peas, onion and garlic in a large bowl. Mix gently.
Combine sour cream, mayonnaise, sugar, salt, pepper, celery salt, dill and lemon juice in a small bowl.
Pour sour cream mixture over potato mixture. Mix well. Refrigerate until ready to serve.
Dill Potato Salad tip: If you forget to thaw the frozen peas, don't worry. You can add the peas to the boiling potatoes for the last 3 minutes of cooking. Drain and proceed as recipe directs.