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
Ingredients
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2 pounds
potatoes, yukon gold or other thin-skinned
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2 tablespoons
olive oil
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1 teaspoon
salt
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1/2 cup
low fat sour cream or yogurt
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1/2 cup
mayonnaise
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1 teaspoon
dijon mustard
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1 teaspoon
celery seeds
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2 teaspoons
celery salt
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1 teaspoon
white pepper
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2 teaspoons
seasoning salt
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1/2 teaspoon
sugar
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1/2 cup
sweet onions, finely chopped (soak onions in cold water to reduce bite if desired)
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1 cup
celery, finely chopped
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4 tablespoons
dill, chopped
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1/4 cup
cooked and chopped bacon, optional
Directions
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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.
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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.
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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.
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Test seasoning on the dressing ad adjust if necessary. Add the potato chunks and stir to mix thoroughly.
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Add the dill, mix, and serve!
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