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Dilly Potato Salad

‹ Curried Chick Pea and Rice Salad with Sweet Gherkins up German Pickled-Potato Salad ›
Serves: 
8-10
What You Need: 

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