This is such a fun take on your everyday potato salad. Zach and I feel that anything you can add dill too, elevates it to all new heights. We were in the grocery store the other day, and came across a pound of tricolor potatoes: blue, red, and golden yellow. These potatoes don’t come around too often, so when you see them, snag them! They are so delicious, and PERFECT for potato salad. They are usually small enough, that you don’t even have to chop them in half. Carrots, and onions, and pickles oh my! These are perfect additions to any potato salad, and we did just that! We are sure you will love this recipe, so read ahead to learn how to make it!
If you are wondering why we didn’t pair the potato salad with a beer, it’s because it’s a side dish. When we made this potato salad, we served it with our “Not So” Mushroom Veggie Burger. We then paired the combination of the two recipes with Avery’s Rumpkin Ale. This dish just breathes summertime. We are sure you will enjoy it!
Try this fun take on your everyday, old potato salad.
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Ingredients
- 1lb tri color potatoes or red potatoes
- 1 medium sized onion, chopped
- 1 large carrot, chopped
- 1 large bread and butter pickle, chopped
- 1/4 cup of dill, coarsely chopped
- salt
- pepper
- 1 cup mayo
- 1/4 cup sour cream
- 2 tablespoons milk
- 1 tablespoon mustard
Instructions
- The first thing you want to do is cook your potatoes. Place your rinsed potatoes in a stock pot and fill with just enough water that it covers the potatoes. Cook on medium to medium-high heat until the potatoes are tender which shouldn’t take very long since the potatoes shouldn’t be very big. Drain the potatoes and refrigerate in a covered bowl for about 20 minutes.
- Meanwhile, chop your veggies and set aside. In a medium sized mixing bowl, whisk the mayo, sour cream, milk, mustard, salt, pepper, and dill. Slowly add the carrot, onion, and pickle to the mayo mixture with a rubber spatula. Set in the refrigerator until ready to use.
- Once the potatoes have chilled, remove from the refrigerator and cut in half if needed. Slowly fold the potatoes into the veggie/mayo mixture. Cover completely with the sauce. Cover and refrigerate for a couple of hours. If it sits in the fridge for a bit longer, it comes out that much better. The flavors come together slowly, but when they do, you will surely notice a significant difference. Enjoy!
