Monday, July 4, 2011

Dill Potato Salad

While Kate and I were growing up in Poughkeepsie, our parents would order great potato salad from John's Market. Helen, the owner, used dill pickles in the potato salad and we both have fond memories of this summer favorite. I served this with apple wood smoked turkey for our 4th of July picnic.

3 lbs. New or Yukon Gold potatoes
2/3 cup mayonnaise
1/4 cup sour cream
1 large dill pickle, chopped
1 tbsp. pickle liquid
1 small onion, chopped
2 celery stalks, chopped
1 tbsp. mustard
1 tbsp. cider or wine vinegar
1 small bunch fresh dill (or 1 tbsp. dried), chopped
1-3 tsp. salt (to taste)
1-2 tsp. black pepper

Boil potatoes until soft, cool under water, then slice into medium chunks. In a large bowl, combine the remaining ingredients with the chunked potatoes. Serve immediately or refrigerate until you are ready to serve.