I love a good potato salad, but it’s nearly impossible to find a perfect one. I don’t want eggs, or too much GOOP, and it shouldn’t be very sweet, but it should have a bit of crunch and tang. I combined elements from a few different recipes and created a perfect potato salad:
Kara’s Perfect Potato Salad
about 2.5 pounds of red potatoes (I buy a 5-pound bag of organic reds and use about half per batch)
4 or so green onions, thinly sliced
1 or 2 stalks of celery, finely chopped
2 tablespoons of dried dill (you might want less but I like MegaDill)
1/2 c sour cream
1/2 c mayonnaise
2 tablespoons seasoned rice vinegar (the kind used to make sushi; it’s slightly sweet.) NOTE: I accidentally used three tablespoons last time and it was even better
Boil up the potatoes gently so they don’t fall apart. Don’t overcook them! Cool and chop into nice little bites.
Mix everything else in a bowl to make a nice dressing, and then gently mix the dressing with the potatoes. Salt and pepper to taste. Chill, and then eat for every meal till it’s gone.