Dressing:
I make mine in my wonderful food processor. Just dump all the ingredients in and process until nice and creamy: 1 cup sour cream, 3/4 cup of mayo, juice of 1/2 a lemon, zest of one lemon, 1 teaspoon black pepper, 1 large palm full of chopped parsley*, 1 large palm full of fresh dill, 2 green onions, 2-4 cloves of garlic, dash of celery seed. Taste and add salt. If it's a little too thick add a bit more lemon juice.
*If you don't like parsley use cilantro, butter lettuce or romaine. The goal is to add a nice fresh taste to the dressing.
Salad:
In a large pot boil 1 lb of potatoes cut into bite size pieces. Leave the skin on. I recommend a mix of fingerlings and Peruvian purple potatoes. Don't use russet, they are way too starchy. Place 4-5 eggs depending on their size right along with the potatoes in the pot. Liberally salt the water. I like my potatoes to be a bit on the over done side.
While the potatoes and eggs are boiling chop up 3 celery stalks and a medium red onion.
Once the potatoes are cooled mix in with the veggies. Give the hard boiled eggs a rough chop and them in as well.
Pour a liberal amount of the dressing over the potatoes. Use more than you think you like as the starchy potatoes will soak up some of the dressing. If you have any left over dressing it's great as a dip for cut up veggies.
I like to finish my salad with a sprinkling of Merlot sea salt.
This potato salad is to die for. I'm a fan!
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