Chris's Crazy Dill Potato Salad

  • 5 medium-large white (or red) potatoes
  • 2 T. sour cream (or plain yogurt)
  • 2 T. Miracle Whip salad dressing
  • 1 T. plain (or Dijon) mustard
  • 1 capful balsamic vinegar
  • a dash of oregano
  • handful (or less) FRESH dill; chopped

Cut potatoes into larger than bite-sized chucks. Boil until pierceable by a fork.

In a medium mixing bowl, add sour cream, salad dressing, mustard, and spices. Blend well. Slowly add vinegar while CONSTANTLY stirring.

Dump potatoes into a colander and allow to cool for a few moments. When cooled, add potatoes to bowl with dressing. Stir well with wooden spoon. Avoid mashing the potatoes.

The trick is to use FRESH dill and to chop just prior to use. Bon apetit!

  • Yields: 4-5 servings
  • Preparation Time: 5 minutes for dressing; 10 minutes (or so) for potatoes
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