Sour Cream and Dill Potato Salad
2 1/2 pounds red-skinned "new" potatoes,scrubbed and quartered
1/2 cup Hellman's mayonnaise
3/4 cup sour cream, regular or low-fat, NOT fat-free
1 teaspoon dried dill weed
1 tablespoon chopped fresh parsley
Salt and cracked black pepper, to toaste
Cook potatoes in salted boiling water for 10 to 15 minutes, or until almost fork tender. Drain potatoes and allow to cool for 5 minutes. Mix remaining ingredients together and mix with warm potatoes. Allow potato salad to come to room temperature and then refrigerate for several hours to allow flavors to blend.
This great for cookouts, picnics and just perfect for summer entertaining.
No comments:
Post a Comment