Dill Potato Salad

I love using fresh herbs to liven up all kinds of dishes – no exception being potato salad. The dill in this recipe adds wonderful flavor and freshness. Serve this with any grilled meats or seafood. This keeps in an airtight container in the fridge for up to one week.

1. Place potatoes in a large pot of water and bring to a boil. Boil for 10-15 minutes, or until tender. Drain and run under cold water until the potatoes can be handled easily and are cool to the touch.

2. Meanwhile, combine the remaining ingredients in a large mixing bowl.

3. Add diced potatoes and stir gently to combine. Keep cold until ready to serve.

Dill Potato Salad

Serves 8

All you need:

3 pounds Yukon Gold potatoes

3 celery stalks, diced small

2 green onions, sliced thin

2/3 cup mayo

1/3 cup sour cream

Zest and juice of 1 lemon

1/4 cup minced fresh dill

1 heaping tablespoon Dijon mustard

1/4 teaspoon salt

Freshly cracked black pepper, to taste

All you do:

1. Place potatoes in a large pot of water and bring to a boil. Boil for 10-15 minutes, or until tender. Drain and run under cold water until the potatoes can be handled easily and are cool to the touch.
2. Meanwhile, combine the remaining ingredients in a large mixing bowl.
3. Add diced potatoes and stir gently to combine. Keep cold until ready to serve.