Potato salad is a great side dish throughout the year, but in Spring I like to make this one, as it stars the delicious and gentle herb dill.

I like the creamy, buttery Yukon Gold potato for this recipe, though this salad is still delicious with any other waxy potato (see note below about potato types).  Tender chunks of Yukon Gold potatoes and crunchy pieces of celery are paired with a creamy, dill flecked dressing.

Try serving this along side poached salmon or chicken and steamed asparagus for a perfect combination.  Enjoy!

Yukon Gold Potato Salad with Dill

4 cups Yukon Gold potato chunks
1 1/2 cups celery, large dice
1/3 cup sour cream
1/3 cup mayonnaise
1 heaping TB course prepared mustard
1/4 cup chopped fresh dill
sea salt
freshly ground black pepper

In a large covered pot, cover the potato chunks with water and add 1 tsp. salt to the water.  Bring to a simmer, then cover and simmer gently until the chunks are tender, but still hold together.  This will take about 20 minutes or so.  Drain and cool.

To make the dressing, mix together the sour cream, mayonnaise, mustard, dill, 1/2 tsp. sea salt and several grinds of black pepper.

To assemble the salad, gently toss together the cooked and cooled potatoes, celery, and dressing.  Keep stored in the refrigerator until ready to use.  Taste and adjust seasoning just prior to serving.

Note about potatoes:  Potatoes come in many varieties.  Bakers, like the Russet, are starchy and tend to fall apart when boiled.  Waxy potatoes, like the thin skinned red new potato, keep their shape well when boiled.  Yukon Golds have a rich flavor, and are sort of in between these types, but they hold together well for this recipe.