This post is in honor of the letter “D” and part of Jenny Matlock’s Alphabet Thursday. For more delirious “D” posts, please click here http://jennymatlock.blogspot.com/
The smell of dill always reminds me of living in Pennsylvania when I was first married and walking in my mother in law’s garden with her. She was usually barefoot and we would wander around the herbs and flowers stopping to smell and pick. She would always stop at the dill plants and rub the tops between her fingers and hold them out for anyone lucky enough to be there to smell. She loved dill and it showed up a lot in her cooking.
When I start to miss walking with her in the garden in the summer, I make this salad, it’s summertime at it’s best!
5 peeled hard boiled eggs
2 1/2 lbs Yukon Gold potatoes
1/2 cup mayonnaise
1/2 cup light sour cream
1 T sweet pickle juice
2 T Dijon mustard
3/4 cup minced red onion
1/2 cup chopped fresh dill
1/2 cup minced sweet pickle
1/2 cup chopped celery
1 t sweet paprika
Kosher salt and pepper from the mill
Cut the hard boiled eggs into slices and set aside
mince the onions
chop the sweet pickle
In a large saucepan combine the potatoes, 2 t salt and water to cover by 2 inches, bring to a boil over medium heat and cook, uncovered, until the potatoes are tender and can be easily pierced with a fork, 20 to 25 minutes, drain
when cool enough to handle, cut into cubes
place the still warm potatoes in a large bowl and in a smaller bowl combine mayonnaise, sour cream, pickle juice, and mustard. Taste and adjust seasonings as desired
pour over potatoes and mix thoroughly, add the balance of the ingredients and mix gently to combine. Garnish with a little dill and paprika.
Cover and refrigerate for at least one hour before serving