Southern Dill Potato Salad

My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.

Step: 1

Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.

Step: 2

In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.

Step: 3

Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Per Serving: 279 calories; protein 5.9g; carbohydrates 10.8g; fat 24.1g; cholesterol 133.6mg; sodium 412.7mg.

Product salad is morely of the nicest salads to make . It is more in body delight and water content . As fruits can make natural sugar , you can have it for breakfast . The sugar in it will give you enough energy for the 24 hours and deal with your get sugar producer cravings too.

Salads often get a bad rap for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll find the good vegetable fruit that may fuel weight loss.