No question, there are a million ways to make potato salad. A million ways to make anything actually. I love to play around with stuff and change things up often. This happened by accident as many of my recipes do, by simply using what I had on hand. It’s a free form kitchen. I am notorious for not writing things down as I go. hence, my best guess as to what I did. Start with taters of course…your choice. I used small red new potatoes. I steamed them so they wouldn’t be soggy, but you can boil until fork tender if you prefer.
- 5 LBS of potatoes
- 1 bunch of fresh dill-chopped (about 1 cup)
- 4 Hard boiled eggs quartered lengthwise
- 1 Cup Mayonnaise
- 2 tbs dijon mustard
- 2/3 cup pickle relish
- 12 oz. Mascarpone’ cheese
- 1 cup sliced spring onion
- 1 cup celery diced
- 1 and 1/2 cups sour cream
- salt & pepper to taste
- sprinkle paprika on top to present
As soon as the potatoes are cool enough to handle, I cut in half lengthwise. (quarter if larger.)
Immediately, drizzle with good olive oil and season with salt & pepper while still warm and add
the chopped dill. Gently mix. At this point, begin adding chopped veg and finally the wet
ingredients. I happened to have the mascarpone’ in the fridge and it turned out to be an awesome addition. Mix gently in large mixing bowl, then transfer to serving dish, adding a sprig of fresh dill for garnish and sprinkle with paprika. (I prefer the smoked variety) Enjoy the
compliments!