After this past Easter weekend, I still had a few hard-boiled eggs waiting to be used for something. This is one of my favorite potato salads, and perfect for spring. It has fresh dill, sour cream, red onion, and cucumbers. I don’t put the eggs in the salad because they look so pretty and colorful on top. My sister-in-law emailed me and asked for the recipe. I am so glad she did, as I haven’t made it in a while. It’s really good with grilled sausages or ham, along with some tangy mustard on the side.
Springtime Potato Salad with Dill and Cucumbers
4 cups sliced (1/4-inch thick) pared waxy potatoes
1 cup sour cream
1/2 cup mayonnaise
1/4 cup finely chopped fresh dill
1-1/2 cups seeded and sliced cucumber
1/3 cup thinly sliced red onion
1. Cook potatoes in a large saucepan of boiling water until firm-tender, about 10 minutes. Do not overcook. Drain thoroughly, but do not cool.
2. While potatoes are cooking, whisk together sour cream, mayonnaise, and dill in medium bowl until smooth. Stir in cucumber, onion, salt, and pepper. Add warm potatoes to sour cream mixture; toss gently until well combined. Refrigerate, covered, until completely chilled, at least several hours. Garnish with sliced hard-boiled eggs and additional sprigs of dill, if desired. Serves 6-8.
Note: If you don’t care for cucumber, try some beautiful fresh green peas, lightly steamed.