Tuesday, July 15, 2014

Lemony Dill Potato and Egg Salad

Lemony Dill Potato and Egg Salad recipe by Barefeet In The Kitchen
Plenty of lemon and dill make this the freshest tasting potato salad I've ever made. It has an unexpected bright flavor that made me stop and savor the first bite. The salad is lightened up with sour cream for half the mayo and it adds an extra tanginess as well. My whole family really enjoyed this salad and I happily stashed the last serving in the back of the refrigerator for my own lunch the following day.

COOK'S NOTE: This recipe can easily be multiplied to serve more people and it will keep nicely in the refrigerator for up to 48 hours. Stir the salad again right before serving.

Lemony Dill Potato and Egg Salad
Yield: 4 servings
(printable recipe)

4 small baked potatoes, about 1 pound, diced into 1/2" pieces
4 hardboiled eggs, chopped small
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lemon juice, half a lemon's worth
1 teaspoon fresh dill, minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Chop the potatoes and the eggs. Stir together the remaining ingredients in a medium size bowl. Add the potatoes and eggs and stir to coat well. Refrigerate until ready to serve. Enjoy!

Lemony Dill Potato Egg Salad recipe by Barefeet In The Kitchen

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1 comment:

  1. Love it! I'm a big fan of any potato salad but I like the citrus kick of this one.