Lemony Dill Red Potato Salad

  Here's another quick and easy cold salad to bring to your next cookout. It's familiar enough to please the crowd, but just different enough for everyone to sit up and take notice.
 I was kind of in the mood for a really good potato salad, but didn't want to go through the trouble of making an entire 5 lbs of my Mom's recipe (which is the only way I know how to make it... in 5 lb increments.. I'm not even kidding.) So this one seemed to be a good swap (no peeling!) It's inspired by a recipe from a blog called Barefeet in the Kitchen. And yes, I tweaked it a little because you know I can never leave well enough alone.
 So lets break it down, shall we? The fresh dill is SO good in this, it makes me think "why don't I use this herb more often?" And the lemon gives it such a bright tang that it has summer freshness written all over it. I also added some diced celery for a nice little crunch. And well, frankly, for me, potato salad is not potato salad unless it has eggs in it. So there you go!
Give this one a try and let me know how you like it!




3 lbs baby red potatoes
4 hard boiled eggs, chopped
2 ribs of celery, finely diced
1/2 cup mayonnaise
1/2 cup sour cream
2 tbs freshly squeezed lemon juice
2 tbs chopped fresh dill
1 tsp grated lemon zest
salt and pepper to taste



In a large pot of salted water, boil potatoes until fork tender. Remove potatoes from pot, drain, and set aside to cool completely. In the meantime, in a large bowl, combine remaining ingredients. When the potatoes are cool enough to handle, cut each one in half. Add potato halves to the bowl and toss to coat with the dressing. Chill until ready to serve.



Tip:
I don't mind if the potatoes are still slightly warm when mixing with the dressing. This lets the potatoes absorb all the yummy flavor.
When chopping the eggs, I just use an egg slicer and slice them in two different directions, you know, like you do for egg salad.
The amounts of lemon and dill are just suggestions. Whenever I'm making something with fresh dill, I find that I always end up adding more than a recipe says. Same with the lemon juice and zest. Add it until it's the right amount for you!
Also, if you garnish the bowl with a sprig of dill (and even a slice of lemon on top), then your guests will know what ingredients are in the dish!