Salade de pommes de terre à la crème fraîche et à l’aneth

Ingrédients

• 6 cups water
• 2 teaspoons salt
• 3 pounds (about 8 cups) small new red potatoes, quartered
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Dijon-style mustard
• 1 teaspoon finely chopped fresh garlic
• 1/2 teaspoon pepper
• 3 ribs (1 1/2 cups) celery, sliced
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 5 slices crisply cooked bacon, crumbled
• 2 large Land O Lakes® Eggs hard-cooked, peeled, sliced
• 2 tablespoons green onions, sliced 1/8-inch

Préparation

1. 1

   Bring water and 1 teaspoon salt to a full boil in 4-quart saucepan over high heat; add potatoes. Continue cooking until water returns to a boil; reduce heat to medium-high. Cook 5-8 minutes or until potatoes are fork tender. Rinse with cold water; drain.

2. 2

   Whisk remaining salt, sour cream, mayonnaise, mustard, garlic and pepper together in bowl; mix well. Add celery, parsley and dill; mix well. Add potatoes; toss gently to coat. Top salad with bacon, egg and onions. Cover; refrigerate 4 hours or overnight to blend flavors.