No question, there are a million ways to make potato salad.  A million ways to make anything actually.  I love to play around with stuff and change things up often.  This happened by accident as many of my recipes do, by simply using what I had on hand.  It’s a free form kitchen.  I am notorious for not writing things down as I go.  hence, my best guess as to what I did.  Start with taters of course…your choice.  I used small red new potatoes. I steamed them so they wouldn’t be soggy, but you can boil until fork tender if you prefer.

  • 5 LBS of potatoes
  • 1 bunch of fresh dill-chopped  (about 1 cup)
  • 4 Hard boiled eggs quartered lengthwise
  • 1 Cup Mayonnaise
  • 2 tbs dijon mustard
  • 2/3 cup pickle relish
  • 12 oz. Mascarpone’ cheese
  • 1 cup sliced spring onion
  • 1 cup celery diced
  • 1 and 1/2 cups sour cream
  • salt & pepper to taste
  • sprinkle paprika on top to present

As soon as the potatoes are cool enough to handle, I cut in half lengthwise. (quarter if larger.)
Immediately, drizzle with good olive oil and season with salt & pepper while still warm and add
the chopped dill.  Gently mix.  At this point, begin adding chopped veg and finally the wet
ingredients.  I happened to have the mascarpone’ in the fridge and it turned out to be an awesome addition.  Mix gently in large mixing bowl, then transfer to serving dish, adding a sprig of fresh dill for garnish and sprinkle with paprika. (I prefer the smoked variety) Enjoy the

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