In search of a traditional side dish I scoured my favorite Junior League cookbooks until I found the Wright’s Dill Potato Salad from the Capture the Coast Cookbook. I was looking for something that would be a nice addition to my Easter lunch and even please some picky eaters (you know there’s at least one in every group).
This recipe was pretty simple and easy to follow with only 6 total ingredients. I substituted light sour cream for the regular as well as light mayonnaise for the heavy stuff. My guests couldn’t tell I had made it with lighter ingredients so if you want to cut out some calories, give it a try. I also used regular black pepper after having issues finding the white pepper.
The prep time was mostly cutting the potatoes and mixing the sour cream and mayonnaise mixture, which took about 20 minutes for the combined prep. After cooking the potatoes I let them cool about an hour until they were cool to the touch before combining them with the sour cream and mayonnaise mixture. In the end, the potato salad came out with a nice tangy dill taste and also served about 8 people, which was a nice surprise.
Wright’s Dill Potato Salad
2 pounds red bliss potatoes
Salt to taste
2/3 cup mayonnaise
1 tablespoon fresh dill weed
¼ cup sour cream
finely ground white pepper to taste (I used black pepper because after searching 3 stores, I gave up!)
Cut the potatoes into ¾ -inch pieces and place in a saucepan. Add salted water to cover the potatoes by 1 inch. Cook until the potatoes are tender. Drain the potatoes and place on a rimmed baking sheet. Chill in the refrigerator. Combine half the mayonnaise and the dill weed in a small bowl and mix well. Add the sour cream and remaining mayonnaise and mix well. Combine with the potatoes, salt and white pepper in a large bowl and mix gently.