Garden Fresh Potato Salad
- 6 medium unpealed potatoes
- 1 small red or yellow pepper
- 4 green onions
- 1/2 cup buttermilk
- 3/4 cup sour cream
- 1/4 cup chopped fresh dill or 1/2 tsp. dried dill weed
- 1 tsp. Lemon Zesto
- 1/2 tsp. salt
- 1/2 tsp. black pepper
METHOD:
Cut potatoesinto quarters. Place in a large saucepan. Cover with salted water. Bring to a boil. Cook until almost fork-tender, about 15 min. Meanwhile, chop pepper and thinly slice onions. Place both in large bowl. In a small bowl, stir buttermilk with 1/2 cup of sour cream until smooth. Stir in dill, Lemon Zesto, salt & pepper. Add to peppers to evenly coat.
Drain potatoes. Cut into bite-size chunks and stir into peppers. Taste and add more salt & pepper, if needed. Cover and refrigerate until ready to serve. Potatoes absorb dressing as they sit,so you may want to add up to 1/4 cup more sour cream. Salad's flavour benefits from overnight refrigeration and keeps well for up to 2 days.
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