I grew up eating my grandmother’s potato salad, which contains potatoes, eggs, celery, onion, and Miracle Whip. It took me a while to get used to potato salad made with mayo, but I learned to like it. This summer when we were in Arizona, I had sour cream potato salad for the first time and enjoyed it. I’ve thought from time to time about replicating it, but never got around to it. The March issue of Cooking Light has a page with 4 potato salads, one of which is made with sour cream so I gave it a try.
Sour Cream Dill Potato Salad
Cut 3/4 lb fingerling potatoes into 1 inch pieces and boil until tender. Drain. Mix with 1/2 cup diced cucumber, 2 tbsp light sour cream, 1 1/2 tbsp Greek yogurt, 1 1/2 tsp chopped fresh dill, salt and 1/4 tsp pepper.
I enjoyed this as a change of pace. I liked the fact that yogurt was an ingredient and you really could not taste it. The dill added a nice fresh taste. I’m not sure about the cucumbers, but I didn’t mind them. I might try making it with eggs, celery and onion to see how that turns out. How do you like your potato salad?