Sour Cream & Chive Potato Salad with Hardboiled egg and Fresh Dill

Sour Cream & Chive Potato Salad with Hardboiled Egg and Fresh Dill



Prep Time: 20 Min

Cook Time: 25 - 30 Min

1. Fill a large pot with cold water and set it onto the stove at medium high heat. Add the potatoes and bring to a boil. Once boiled, set timer for 15 minutes. Check with a fork for tenderness and cook 5 minutes longer if needed. Strain and place the potatoes into a bowl of cold water / ice bath. Leave for 2 minutes and strain once again. Set aside.

 

1. Add the eggs to the boiling water and set your timer for 10 minutes. After time is up, remove from heat and cover for 5 minutes. Strain the eggs into a bowl of cold water / ice bath.

**During cooking, you have plenty of time to prep and chop your ingredients  

                     Grocery List

• 1.5lb Bag Mini Yellow Potatoes
• 1 Red Onion, diced
• 1 C Snap Peas, chopped
• 2 Tbsp. Fresh Dill, chopped
• 2 Tbsp. Fresh Chives, chopped
• 2 Tbsp. Sour Cream
• 2 Tbsp. Mayonnaise
• 2 Tbsp. EVOO
• 1 Tbsp. White Wine Vinegar
• 1 Tsp. Dried Chives
• ¾ Tsp. Sea Salt
• ½ Tsp. Cracked Pepper
• 2 Large Eggs

1. To a large bowl, add the onion, snap peas, fresh dill, and fresh chives. For the potatoes, halve them twice and chop the pieces into 2 or 3 pieces depending on size of potatoes. Add your potatoes to the bowl.

 

1. Peel the eggs, halve them twice, and roughly chop them. Add the eggs to the bowl.

 

1. In a small bowl, whisk together the mayo, sour cream, vinegar, oil, salt, pepper, and dried chives. Pour the dressing over the potato salad and toss to combine.

 

1. Taste and adjust salt if desired. Enjoy right away or refrigerate until needed. For service, a sprinkling of fresh dill or chives to play up the salads flavour would be lovely.