Daisy Carpenter's Secret Potato Salad with Dill

Daisy doesn't normally share this recipe, but since I did help to get her cleared of murder and save her restaurant, which was literally "in a pickle", I guess she took pity on me after I kept licking my plate clean at the barn party. She's assured me I can share the recipe with friends, too. I guess the secret is out!

  • 3 pounds red potatoes, unpeeled
  • 3 eggs, hard-boiled and roughly chopped
  • 1 cup mayonnaise
  • 3/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons dried dill weed or 4 tablespoons fresh dill weed, minced
  • 1 bunch scallions, chopped, white and green parts
  • Salt and pepper to taste
  1. Boil the potatoes until they are just tender. You don't want them to be mushy. When cool enough to handle, cut them into bite-sized chunks.

  2. Mix together the hard-boiled eggs, mayo, sour cream, vinegar, mustard, dill and white part of the scallions. 

  3. Add the potatoes and toss gently. Season with salt and pepper to taste.

  4. Sprinkle the dish with green scallion tops for a pretty presentation that will wow guests at your next summer picnic or party.

  1. If you love pickle flavor, skip the apple cider vinegar and add a few spoonfuls of pickle relish. Yum!