Warm Potato Salad with Lemon and Dill

From Gourmet, June 2003

yield: Makes 4 to 6 servings

Ingredients

  • 2 pounds small yellow-fleshed potatoes such as Yukon Gold
  • 1 small red onion, finely chopped (1/3 cup)
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup chopped fresh dill

Preparation

Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.

While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.

When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.

Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.

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