DILLED POTATO SALAD

MAKES 10 CUPS (APPROX. 8 SERVINGS)

This is my favorite American-style potato salad. If you have a problem with dill, omit the dill pickle cubes and replace the dill pickle juice with lemon juice. Also, my father loved celery seed so my mother always added that instead of the chopped celery. And her recipe called for 1/2 teaspoon dried mustard instead of prepared. Obviously, you can play around with this. (I remember watching a Justin Wilson show where he substituted saltines for the potatoes. Who knows?)

INGREDIENTS

4 pounds potatoes (about 8 medium)

3/4 cup chopped onion (about 1 medium-sized onion)

1 cup dill pickle cubes (or diced dill pickle)

1/4 cup dill pickle juice

1 tablespoon chopped fresh dill weed (optional)

Salt to taste (about 2 teaspoons or to taste)

Pepper to taste

1 tablespoon prepared mustard

1-1/2 cups finely chopped celery

1/2 cup chopped green pepper

1/2 cup mayonnaise (can use reduced-fat)

1/2 cup sour cream (I use reduced-fat)

2 hard-cooked eggs (for garnish)

Fresh dill weed (for garnish)

Cook potatoes in lightly salted water until tender. Cut into 1-inch cubes. Meanwhile, stir together the onion, pickle cubes, pickle juice, 1 tbsp. chopped dill weed, salt, pepper, mustard, celery and green pepper. Add to hot potatoes and toss well to combine. Cover and refrigerate about 1 hour. Stir in the mayonnaise and sour cream until well-combined. Taste for seasoning; add more dill, salt, pepper, mayonnaise or sour cream if needed. Top with sliced eggs and dill weed. Serve cold or room temperature (room temperature is best).

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