Kittencals Dill And Sour Cream Potato Salad With Eggs Recipes

KITTENCAL'S WARM POTATO SALAD WITH EGGS

Steps:

• Place the whole potatoes in a large pot, cover with water and bring to a boil, cook until JUST tender (do not cook the potatoes until very soft or they will break apart when mixing).
• Drain and dice the potatoes, then place in a large bowl.
• Place the eggs in a saucepan and cover with cold water; bring to a boil and boil for 1 minute; cover then remove from heat and let the eggs sit in the water for 20 minutes.
• Peel eggs and coarsley chop, then place into the bowl with potatoes.
• Add in celery and green onion; toss gently to combine.
• In a bowl mix together mayonnaise, sour cream, relish, mustard and seasoned salt, garlic powder and dill (if using) mix until well combined; add to the potato mixture and toss gently to combine.
• Season with more salt and pepper if desired.
• Serve warm.

DILL AND SOUR CREAM POTATO SALAD

Steps:

• Put potatoes in a large pan, cover with water, and boil until tender.
• Drain, and cut into bite-sized pieces, leaving skins on.
• Combine remaining ingredients in a large bowl.
• Add hot potatoes, and mix until well coated.
• Refrigerate overnight before serving.

KITTENCAL'S POTATO SALAD WITH EGGS

Steps:

• Cook the potatoes in boiling salted water until just fork-tender.
• Lift out with a slotted spoon into a large bowl.
• Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
• Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
• Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk until combined (there will be some small pieces of yolk, not to worry!).
• After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also).
• Pour over the dressing and mix well to combine.
• Season with more salt and pepper.
• Cover and chill for a minimum of 2 hours before serving.

DILL AND SOUR CREAM POTATO SALAD

Steps:

• Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.