Delicious Dill Potato Salad
Add this recipe to your Memorial Day spread to really fill the bellies of your guests! This red potato salad from The Pioneer Woman is great for potlucks.
3lb. Small red potatoes
⅔ c. Mayonnaise
½ c. Sour cream
2 tbsp. White vinegar
1 tbsp. Dijon mustard
1 tsp. Kosher salt
1 tsp. Black pepper
2 Stalks of celery, chopped
¼ c. Chopped dill
6 Slices of cooked bacon, chopped
Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
Meanwhile, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper in a large bowl.
Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.
There you have it, a delicious dill potato salad, perfect for summer parties and gatherings.