Martin wanted me to make a Dill Potato Salad. He has this potato salad when he goes to The Cookery in Door County. He wanted to see if I could replicate the recipe. The salad I made was very good but not quite the same as the restaurant. Each time it will get better and better. I may even surpass the awesomeness of The Cookery! Here is my recipe;
Dill Potato Salad
3 pounds red salad potatoes (cut into bite size pieces before boiling)
1/2 cup Italian Salad Dressing
3/4 cup mayonnaise (NOT Miracle Whip)
1/4 cup sour cream
1/2 cup chopped scallions (the green part only)
3 Tablespoons chopped, fresh dill
1 Tablespoon Dijon Mustard
1 teaspoon lemon juice
1/4 teaspoon salt (could have used more. Next time 1/2 teaspoon)
1/8 teaspoon ground pepper
- Bring potatoes to a boil in large pot of water. Cook until tender and drain. Place potatoes in in bowl and put 1/4 cup of the Italian Salad Dressing over the potatoes. Mix together and place in refrigerator for 30 minutes to cool.
- While potatoes are cooling, in a large bowl, combine all above ingredients, including the other 1/4 cup of the dressing. After 30 minutes of cooling, place potatoes in the large bowl and stir until coated.
- Place in refrigerator for a couple of hours for the flavors to blend together.
That is it. Very Simple and Delicious. Enjoy!!