Easy BBQ Side Dish: Dilly Potato Salad
Of all the things that I enjoy most about summertime picnics, the food has a special place in my heart. It's why I try to invite myself to as many picnics as possible with people I know can throw down in the kitchen or who at least appreciate good food, because then they'll seek it out and bring it, even if they can't cook it themselves.
The potato salad holds special court here, with its silky potatoes and the complexities that can come from the little spud. Will it be creamy or vinegar? Does the salad have vegetables or not? Is it hot or cold? Peeled or skin-on?
The next time you want to change up your old reliable, which may likely have a cast of yellow due to the mustard you mix in, try this dilled version instead, with both creamy and tangy, and plenty of potato salad bite after bite after bite. It's what summer picnics were made for.
Dilly Potato Salad
2 pounds baby reds, boiled and cut into pieces and chilled
1/4 large red onion, thinly sliced
4 stalks celery, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/2 lemon, juiced
3 tablespoons fresh dill, chopped
salt and pepper to taste
Place potatoes in a large bowl. Add celery and onion, stirring to mix. Mix together mayonnaise, sour cream, lemon juice, dill and salt and pepper. Stir dressing into the potatoes, onions, and celery. Chill in the refrigerator. Serve chilled.