The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que.
Course
Salad, Side Dish
Cuisine
American
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings12
AuthorChristoph
Ingredients
Salad
1lbof new potatoes
1cupfrozen peas
¼cupradish,thinly sliced
1scallion,very thinly sliced
Dressing
1cupsour cream
1tablespoonmayonnaise
4tablespoonschopped dill
½teaspoongarlic powder
½teaspoononion powder
¾teaspoonsalt
½teaspoonwhite pepper
1tablespooncapers
Method
Salad
Gently boil potatoes until fork tender. Drain and place in cold water to stop cooking. When cool, cut potatoes into thin slices.
Place in a bowl with frozen peas, sliced radishes and scallion.
Toss to mix all ingredients.
Dressing
In a separate bowl whisk together the ingredients for the dressing.
Assemble
Pour over salad and gently turn to mix.
Season with salt and pepper to taste.
Garnish with some additional capers, slices of radish, a dusting of paprika, and a sprig of dill.