Sunday, July 12, 2015


Olivia has never been a fan of mayonnaise so potato salad has never been one of her favorite dishes.  German potato salad, as she was growing up, was the only exception because it was warm and did not include mayo.  This creamy dill concoction was a creation of hers that satisfies the desire for potato salad without including the mayo.  It seems to me a brighter, more refreshing potato salad that may help you break the monotony of the usual fare.  Give it a try.  I think if you like potatoes and you like dill, you will indeed like this potato salad.  Add it to your summer line up!


For the potatoes:
5 medium new potatoes, cubed
1/4 cup olive oil
freshly ground pepper

For the dilly onion sauce:
1/2 cup light Ken's sweet onion dressing
3/4 cup light sour cream
1 teaspoon chopped garlic
freshly ground pepper
1 teaspoon chopped chives
1 teaspoon chopped dill

1)  Preheat the oven to 400 degrees.
2)  Toss the ingredients for the potatoes and spread on a foil lined cookie sheet.
3)  Roast the potatoes for 20-30 minutes, tossing midway through, until the potatoes are roasted, but still semi-firm.  Remove the potatoes from the oven and allow the potatoes to cool for 10-15 minutes.
4)  While the potatoes are cooling, mix the sauce ingredients together.
5)  Toss the sauce with the potatoes in a large mixing bowl after potatoes are cooled, but still slightly warm.  The warmth from the potatoes will help the potatoes to absorb the sauce, but you don't want the potatoes piping hot, or it will severely melt the sauce.
5)  Serve!  This potato salad is good cold the day after as well.  Or, if you prefer, slightly warm the potato salad for a few seconds in the microwave.

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