After trying and eating many potato salad recipes over the years, I still fall back on the one I grew up with, my Grandmother's. It does not taste like the clunky yellow one we've all had at a gathering that leaves a chalky residue on your tongue and needs plenty of salt and pepper to go down better.
This recipe is creamy and light with a lovely balance of savoriness and herbs. (Hello, dill.) I know you'll love it as much as I do.
If you use fresh herbs instead of dried ones, triple the amounts, and chop finely.
Notes: Sour Cream is Daisy (light). Garlic salt is Lawry's.
Ingredients: 5-6 russet potatoes, 2 stalks celery, 3 green onions, 1/2 cup sour cream, 1/2 cup mayonnaise, 1 tbsp garlic salt, 1 tsp. black pepper, 1 tbsp. dried parsley, 1 1/2 tsp. dried dill.
1. Wash and peel potatoes, leaving a hint of skin on. Chop into 2-inch pieces.
2. Cover with water in a saucepan to 1 inch. Bring to a boil and cook for 7-8 minutes, until just fork tender (not soft!) Drain and run under cold water.
3. Stir together sour cream, mayo, pepper, garlic salt, dill, and parsley. Set aside.
4. Chop celery and green onions finely. Add to a large bowl with the potatoes. Fold in the sour cream mixture. Refrigerate 1 hour before serving.