Dilly Potato Salad

Have you ever eaten at Gandalfo’s?  For those of you that haven’t, its a New York style deli with about a million different sandwiches.  Fun names like ‘Knuckle Sandwich’!  And some HUGE dill pickles. You know me and pickles. 😉

Gandalfo’s also has a really amazing potato salad.  Its a sour cream base with fresh dill.  Here is my version.  The salad will seem very wet at first but as it cools, the potatoes will absorb some of the excess liquid. This is enough to feed 4-6 people, but the recipe can easily be doubled.

Dilly Potato Salad
2 lbs potatoes (I use redskin, whiteskin or gold skin, not russets)
1/2 cup sour cream
2 Tbsp mayonnaise
1-1/2 tsp red wine vinegar
2 Tbsp chopped fresh dill

1.  Chop potatoes into 1″ chunks and place in a large pot with cool water.  Make sure the water level is about an inch above the potato chunks.  Bring to a boil and cook until tender, about 20 minutes.  Drain well and rinse with cool water.  Allow to drain for about 10 minutes.

2.  Mix remaining ingredients in a medium bowl.  Fold in the potatoes.  Taste and add salt and pepper as needed.  Be sure to fold in the potatoes to avoid too much breakage.

Serve with your favorite BBQ foods– like smoked sausage and a green salad.

Don’t forget to give your patio buddies some luvs!  Mocha has found a new comfy spot under the patio table.

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