For the Memorial Day party I made red potato salad with fresh dill. Fresh dill really adds to the flavor. If you don't have fresh dill you may use dried. I used new red potatoes and I left the skins on which helps hold the potatoes together. I cut the potatoes into bite sized pieces before I boiled them. I find the cut potatoes cook more evenly and tend not to fall apart as much. I boiled them for less than ten minutes (don't over cook) drained them and immediately put them in an ice water bath to keep them from cooking any further and getting mushy. Once the potatoes are cool drain them out of the ice water.
Before I cooked the potatoes I hard boiled four eggs and chopped them medium fine. I chopped one cup celery, one red bell pepper, a small bunch of green onions and of course the fresh dill (about 1/8 cup loosely packed). When the potatoes are cold gently toss them with these ingredients and set aside.
For the dressing I used 3/4 cup sour cream and 1/4 cup mayonnaise to which I added two tablespoons grey poupon mustard, a tablespoon each of white balsamic vinegar and sugar, 1/2 teaspoon of cayenne pepper, and salt and pepper to taste. Mix the dressing in a separate bowl and then gently fold into the potato mixture. You may have to adjust the amounts for the dressing because I made an extra large amount of potatoes for the party. It takes about an hour and a half to prepare this salad. Refrigerate the salad for at least three hours or over night before serving. The
morel mushroom cheese board has nothing to do with the salad. I just wanted to show you the redo. The one I made previously had a crack at the edge. Thanks for reading and for all your comments.
