Dilled Spring Potato Salad

What’s a Fourth of July cookout without potato salad? In one form or another, isn’t it an essential element for this summer holiday meal?

Featured in “Loaves & Fishes and Other Great Dishes!” — Mora’s St. Mary Parish cookbook — Rita Clasemann’s dilled potato salad has made an appearance at many potlucks and St. Mary’s salad luncheons over the years. “I like the dill flavor,” Rita related. “It says ‘fresh, springtime and new life.’ ”

I love the taste of dill, too. This salad sounds perky, attractive and delicious. I can’t wait to try it! CJK

Dilled Spring Potato Salad

(Rita Clasemann)

2 lb. new white potatoes

2 tbsp. apple cider vinegar

Salt and pepper to taste

1/2 cup thinly sliced celery

2 tbsp. fresh chopped dill

1/2 cup sliced green onions

1 tbsp. Dijon mustard

1 cup sour cream

1 cup mayonnaise, as needed

First, cook the potatoes in a large pan of lightly boiling, salted water until they can be pierced with a thin paring knife (they will continue cooking as they cool in their jackets.) Drain well, return to the pan and let cool to room temperature.

Second, peel the cooled potatoes and slice them (1/4-inch thick) into a glass or stainless steel mixing bowl. Sprinkle with the cider vinegar and season with salt and pepper, then refrigerate for two hours or overnight.

Third, toss the potatoes with celery, dill, green onions and mustard. Fold in the sour cream and then add in enough of the mayonnaise to bind the salad together.

Note: The potatoes may absorb some of the moisture if you prepare the salad ahead of time. You may want to add a little extra mayonnaise as needed just before serving.

Yield: 8 to 12 servings

A note from Rita: Adjust the amount of dill in this recipe to suit your own taste. If you’re not a big fan of this herb use less but if you love it, as I do, add a little more.

A note from Carol: Rita, a former elementary teacher and administrator, has served as the parish life coordinator at St. Mary Church in Mora for the past seven years and was the pastoral associate there for six-and-a-half years prior to that.

Call St. Mary’s office at 320-679-1593 to order a copy of their “Loaves & Fishes and Other Great Dishes!” cookbook for $10 plus shipping and handling.

Other potato salad recipes on FFF include Up North French Potato Salad with fresh green beans; Cajun Mashed Potato Salad — a spicy, creamy, smooth version and Leonard Heidelberger’s Potato Salad in quantities for a large crowd or smaller gathering.