By Sarah Hunt, AZFB Communications Intern
Photo: Sweet and Savory Meals blog
Did you know green onions are in season in February? Pick some up at your local farmers market and make this recipe with us!
By Catalina Castravet of the Sweet and Savory Meals Blog
Prep Time: 15 minutes | Cook Time: 15 minutes | Cooling Time: 30 minutes | Total Time: 30 minutes
Servings: 8 servings
- 2 pounds russet potatoes (peeled and cut into 1-inch cubes)
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 large eggs (hard-boiled and finely chopped)
- 1 small red onion (finely diced)
- 1/2 large dill pickle (finely diced)
- 1 cup celery (finely diced)
- 2 tablespoons fresh dill (finely chopped)
- 1/4 cup green onions (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons pickle juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Kosher salt and ground black pepper to taste
- Wash, peel, and cube the potatoes. Add them to a large pot over high heat and add enough water that would cover the potatoes about 1 1/2 inches.
- Once the water starts boiling, add 1 teaspoon of salt, and cook for 12-15 minutes, just until fork tender. Be careful not to over-cook the potatoes.
- Add the cooked potatoes to a colander and drain. Transfer to a large bowl and drizzle with 2 tablespoons of apple cider vinegar and let them cool to room temperature.
- Finely dice the cooled eggs and add to the cooled potatoes.
- Add celery, red onion, green onion, pickle, and fresh dill.
- In a medium bowl mix all the Salad Dressing ingredients until fully combined. Pour over the potatoes and gently mix, careful to not entirely crush the potatoes.
- Cover and refrigerate for at least 2-3 hours before serving. The potatoes will harden a little once they are cooled.
- Garnish with dill, green onions and pickles before serving.
Find more delicious recipes for sides and salads on Fill Your Plate’s recipe database!