The measurements in this recipe are approximate. If you like Dijon, use more. If you are not fond of dill, use less. Remember to use 2 parts mayo to 1 part sour cream. We kind of went overboard on the many/sour cream in our image. Serves 4-6.
Ingredients:
- 4 or 5 Tennis ball size red potatoes
- 2 Heaping soup spoons of mayonnaise
- 1 Heaping soup spoon of sour cream
- 1/4 Cup chopped red (preferred) or green onions
- 1 Tablespoon Dijon mustard
- 1/2 Teaspoon dried dill
- Salt & white pepper to taste.
Directions:
Using a potato peeler, remove any eyes and brown spots on the potatoes. Leave most of the peel on them. Cut in half and steam for about 15 minutes. Watch carefully and be sure not to overcook.. When done, rinse with cold water and let cool.
In a large bowl mix the rest of the ingredients. Cut the potatoes in bite size pieces and add to the bowl. Mix gingerly with a rubber spatula. Taste and add more mayo, sour cream and or mustard if need. Garnish with a little more dill and serve cold.
