4 cups cooked red potatoes, cut into 1-inch chunks
1/2 cup diced red bell pepper
1/2 cup sour cream
1/2 cup sour pickles, diced
2 tablespoons fresh dill, chopped
2 teaspoons sugar
1 teaspoon salt
Place potatoes and red peppers in a large bowl. In a medium bowl, mix sour cream, pickles, dill, sugar and salt. Pour sour cream dressing over potato mixture; gently toss to coat. Refrigerate until chilled. Garnish with fresh dill if desired.
Recipe contributed by Cathy Meacham, North Carolina
© 2012, Pickle Packers International, Inc.
Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.