• Kanning Kathy

Patriotic Potato Salad


3 pounds potatoes (if you can get them, look for Peruvian (blue), small red, and any small white potato)

1 cup celery, diced

6 hard boiled eggs, chopped

1 red onion, chopped

2 tsp. fresh dill, chopped

2 tbsp. pickle relish (dill or sweet - your choice)

1/4 tsp. ground black pepper

1/2 tsp. salt

1 cup mayonnaise

3/4 cup sour cream


Wash potatoes and cut into 1 inch cubes. If you prefer, you can peel them as well.

In a saucepan over medium heat, add potatoes and cover with water. Bring them to a boil then reduce the heat and continue cooking until they are tender but not falling apart (about 10-15 minutes). Drain well and set aside to cool.

Once cooled, using the same pot, add the onion, eggs, fresh dill and celery.

In a separate bowl, mix together the mayonnaise and sour cream. Add the pickle relish, salt and pepper and mix. Fold this sauce into the potatoes until everything is well coated.