Red, White, and Blue Potato Salad

Red, White, and Blue Potato Salad

This is the perfect salad for your Fourth of July celebration. Small firm
potatoes make the perfect potato salad, and the colors make it extra-festive


Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 Servings

Ingredients:
.
3 pounds mixed color small potatoes, with Peruvian (purple), small red,
and small white
1 cup diced celery
6 hard-cooked eggs, chopped
1/2 cup chopped red onion
3/4 to 1 cup mayonnaise
1/2 cup sour cream
2 teaspoons chopped fresh dill
1 1/2 tablespoons dill relish
1/4 teaspoon ground black pepper
1/2 teaspoon salt

Preparation:
.
Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to
1-inch pieces. Put into a saucepan, cover with water, and bring to a boil.
Reduce heat to medium-low, cover, and cook for about 15 minutes, or until
fork-tender. Drain
And let cool in the pan with the cover ajar.

Combine the cooled potatoes with the diced celery, chopped egg, and onion.

Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt. Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.