Red Potato Salad with Sour Cream and Dill.. & so much more!
From Sharon Prudhomme
2 lbs small red potatoes, diced and boiled.. Approx 10 minutes until just tender - cooled.
2 ribs of celery, diced
1/2 cup diced red bell pepper
1/2 cup diced red onion
1 cup chopped broccoli crowns
1/2 cup chopped black or green olives
2 Tbls diced dill pickle (if no pickles, use relish)
3/4 cup light mayonnaise
1/4 cup light sour cream
2 Tbls apple cider vinegar
1 tsp Dijon mustard
handful of sliced scallions - thin cut on an angle
1-2 tsp chopped dill (fresh is best, or dry)
2-3 tsp Cajun seasoning mix
In a large bowl, combine potatoes with celery, red pepper, red onion, green onion, broccoli, olives, scallions & dill pickle. In another bowl, combine sour cream, mayo, vinegar & Dijon mustard. Add liquid mixture to potato mixture, and stir gently to combine. Fold in dill and Cajun seasoning. Enjoy!