Salade de pommes de terre crémeuse à l'aneth

Ingrédients

• 1.5 lbs red potatoes/ new potatoes, (about 4 1/2 C washed & quartered)
• 3 Tbsp butter
• 1/2 C sour cream
• 1/2 C real mayonnaise
• 1-2 Tbsp lemon juice
• 1 Tbsp dijon mustard
• 1 Tbsp dry dill weed
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1/2 C diced celery ((about 1 stalk celery))
• 1/2 C finely sliced green onion

Préparation

1. 1

   Add quartered baby red skinned potatoes to a large pot of generously salted cold water. Place them on over high heat on the stove top and let them come to a boil. Cook for 15-20 minutes or until fork tender. Remove from heat and drain potatoes in a colander.

2. 2

   While potatoes are draining, add butter to warm pot. When potatoes are fully drained, place potatoes back in pot on top of butter. Gently toss to melt butter and coat potatoes. Potatoes will break down a little to create a creamy texture. Add celery and green onion. Toss again.

3. 3

   In a large measuring cup make dressing by whisking sour cream, mayonnaise, lemon juice and mustard until smooth. Whisk in dill weed, pepper and salt.

4. 4

   Pour dressing over potatoes, onions and celery. Toss gently until well coated. Serve immediately or chill before serving.