My family loves my in-laws’ eggy, mayonnaise-y potato salad. It’s a labor of love, usually made in huge batches, which involves peeling pounds of hot potatoes and dicing a dozen eggs and mincing copious amounts of onions and celery. Delicious, but sometimes I want something simpler, and smaller.
This recipe is an homage to my Norwegian ancestry. Sour cream and dill are in virtually everything Norske.
Heck, you could probably replace the potatoes with herring and it’d still be good.
This is creamy, bright, and refreshing. And who doesn’t love a little bacon? It’s just a garnish. It won’t kill you.
Even my in-laws like it. Which proves you don’t have to be Norwegian to enjoy a little dill.
Here’s the recipe:
Red Skin Potato Salad with Sour Cream and Bacon
2 lbs. red skin potatoes, halved or quartered to bite-size chunks (and look, not peeled!)
3/4 cup frozen peas
1/2 cup sour cream
1/2 cup mayonnaise
1 T Dijon mustard
2 slices Klaussen dill pickle, minced
2 T chopped parsley
1 T chopped fresh dill (1 tsp dried)
4 slices bacon, diced
Bring a pot of water to a rolling boil and salt generously. Boil potatoes until fork tender, 12-20 minutes depending upon size. Drain. Pour frozen peas over hot potatoes to thaw.
Fry diced bacon and drain on paper towel.
Combine sour cream, mayonnaise, mustard, and dill pickle. Add herbs, potatoes, season with salt and pepper, and refrigerate.
Add more sour cream, if necessary. Before serving, top with bacon and scallions.