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2-1/2 lbs. medium Red Bliss potatoes, peeled if desired
1 cup sour cream
2 tablespoon fresh lemon juice
1-1/2 teaspoons Dijon mustard
1 teaspoon prepared horseradish
1-1/2 tablespoons fresh dill, minced
1/8 teaspoon ground white pepper
1 cup celery, chopped fine
1 cup scallions, thinly sliced (I might use my very vigorous chives)
Cook potatoes in salted water until tender when pierced with a fork, drain and set aside until cool enough to handle.
In a large bowl combine sour cream, lemon juice, dill, mustard, horseradish and pepper. Cut potatoes into bite size pieces and combine with dressing, add celery and scallions and toss gently, adjust salt if needed.
Can be served immediately or covered and chilled for several hours.
Poster's Notes: Now that my window garden is overflowing with herbs I am trying to find all kinds of ways to use them (other than feeding all the parsley to the guinea pig!). I found this recipe in my cookbook club mailing.
Posted by Judith Amrani
Nutritional Info Per Serving: N/A