5/25/2018 – Turned out good after it aged a day or so. Had a lighter taste that our typical southern potato salad and worth trying again. Later preparations were with several substitutions/simplifications and turned out great. Tagged as a Favorite.
5 pounds red potatoes, skin on
1 tablespoon kosher salt
2 tablespoons jalapeño juice
2 bunches scallions, green part only, thinly sliced
1 cup chopped fresh dill
1 cup chopped pickled jalapeños
1 cup sour cream
1 cup mayonnaise
1/2 teaspoon black pepper
- Placed the potatoes in a large pot, cover with cold water
and add the salt.Bring to a boil then continue to cook for 20 minutes or until fork tender. Drain the potatoes, and when cool enough to handle, cut into ¼– 3/4 inch cubes.
- Placed the cut potatoes into a large bowl. Toss the potatoes with the jalapeño pickle juice and salt then gently stir in the scallions, dill, jalapeños, sour cream, mayonnaise, and black pepper until well combined. Taste and adjust seasonings.
- Cover and refrigerate for at least 1 hour, though preferably overnight, before serving.
5/25/2018 – Made the first batch with 3.5 lbs of large red potatoes [so there would not be much red skin so PnO might not find it objectionable] so prorated the quantities of the ingredients accordingly. Sat out until 5:30 then put it into the refer and M&K are not home from shopping for O’s b’day next weekend.
5/28/2018 – We have eaten this several times and liked it. The flavors are not bold and could use something to punch it up a bit. Perhaps more fresh dill as I only had barely what was called for. Worth trying again.
10/28/2018 – Mary made a batch that was very good. Used dried dill (“sprinkled a lot until it looked like enough”) in lieu of fresh and red onion in lieu of green onions. She also used 4T of jalapeno juice. The big addition was the crumbled bacon bits from bacon from the Custom Meat Market on Dawes Rd.