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.
If you cannot find a blue potato, you can boil some white potatoes separately and add a few drops of blue food coloring to the water.
Yields: 6 servings