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Author Notes: I have been making this salad for years and I'm always asked to bring it to BBQs and parties. I started roasting the potatoes because I hated peeling them before boiling! Roasting them brings out the flavor of the potatoes and it made the salad even better than before. —Leith Devine
- 2 pounds potatoes, yukon gold or other thin-skinned
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 cup low fat sour cream or yogurt
- 1/2 cup mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon celery seeds
- 2 teaspoons celery salt
- 1 teaspoon white pepper
- 2 teaspoons seasoning salt
- 1/2 teaspoon sugar
- 1/2 cup sweet onions, finely chopped (soak onions in cold water to reduce bite if desired)
- 1 cup celery, finely chopped
- 4 tablespoons dill, chopped
- 1/4 cup cooked and chopped bacon, optional
- Preheat oven to 350 degrees. Wash potatoes and place in a baking dish. Put the oil over the potatoes, coating thoroughly. Bake for 45 minutes-1 hour until potatoes are tender but not mushy. Refrigerate until cool.
- Make the dressing: Add the sour cream, mayonnaise, mustard, all the seasonings, and the chopped vegetables. Stir thoroughly to blend and adjust seasoning to taste as necessary. Add the bacon if using. Refrigerate.
- When the potatoes are cool, remove the skins if desired by easily pulling them away from the potato. The skins can be left on; I usually leave on the skins of a few potatoes. Cut potato in half, then into batons, then into 1 inch chunks.
- Test seasoning on the dressing ad adjust if necessary. Add the potato chunks and stir to mix thoroughly.
- Add the dill, mix, and serve!
- This recipe was entered in the contest for Your Best Recipe for the Shore