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Dilly Potato Salad

By Eliot, on July 3rd, 2013

I have waxed poetic on potato salad often.  It was, in fact, often my muse.

Here is another recipe, one that I think is perfect for any July 4th celebration.    I hope you enjoy.

Dilly Potato Salad
Based on Dilled Potato Salad from Saint Louis Days, Saint Louis Nights

2 lbs. small new potatoes (in skins)
8 t. white wine vinegar, divided
2/3 c. lite sour cream
6 T. mayonnaise
1/4 c. fresh dill, chopped
salt and fresh ground pepper
1/3 c. green onions, chopped
3/4 c. fresh sweet peppers, chopped
4-5 slices of lean bacon, cooked crisp and crumbled

Lean, lean, lean bacon.

Lean, lean, lean bacon.    I bought this bacon at the FM and it was so lean.   Delicious!

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I got these at our FM, too.

These were some sweet peppers that we got at the FM. I do not know what kind they are. You could certainly use whatever peppers you wanted, including bell peppers.

These were some sweet peppers that we got at the FM. I do not know what kind they are. You could certainly use whatever peppers you wanted, including bell peppers.

Cook potatoes in salted water until fork tender.  Drain and slice or quarter, leaving skins on.   Place potatoes in a large bowl and sprinkle with 4 t. white wine vinegar. Toss.

In a smaller, separate bowl, combine sour cream, mayo, the remaining 4 t. vinegar, and dill.    Whisk until smooth and season with salt and pepper.  Add onions, peppers, and crumbled bacon and stir until combined.

Pour the sour cream mixture over the potatoes and toss gently to coat thoroughly.

Mix this all up for some cook-out goodness.

Mix this all up for some cook-out goodness.

Cover and refrigerate 3-4 hours.

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Happy Fourth of July!

A number of years ago (okay, probably 19 years ago), I took a group of students to St. Louis to participate in a national academic bowl tournament.   As was my custom at the the time, I bought a Junior League cookbook, Saint Louis Days, Saint Louis Nights, while there.    We didn’t win a trophy, but we had fun and I got a new cookbook.

The original recipe calls for celery (I used peppers instead), proscuitto (instead of bacon) and the addition of blue cheese.   I was planning on adding the blue cheese because I had at least two containers in the refrigerator.   But, when I pulled one tub out, I noticed that it was a bit greenish.   It smelled AWFUL.    I grabbed the other container.   It was greener and more gross.   What were the expiration dates?   October 2012.   No joke.

This was very good without the blue cheese but if you have some non-harzardous blue cheese on hand, feel free to throw it in.:)

Hope you have a great holiday!   Eat a lot!

 

Please send some big ol’ Fourth of July good thoughts to Abigail and her family today.     Abby, hope you get to see some fireworks!   Here’s your virtual flower for the day.

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This is some wild Queen Anne’s Lace that is growing in the ditch across the street from our house. I love the seed pods it produces.

P.S.  Thanks to Katarina from Culinary Flavors for pointing out that I had left the tomato paste off the list of ingredients for my Tomato-Oregano butter on the last post.    Thank you and I have remedied the situation.    🙂

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22 comments to Dilly Potato Salad

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