Lemony Dill Potato and Egg Salad
Foto: Barefeet In The KitchenIngredients
4 servings
- 4 small baked potatoes (about 1 pound, diced into 1/2" pieces)
- 4 hardboiled eggs (chopped small)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice (half a lemon's worth)
- 1 teaspoon fresh dill (minced)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Steps
Chop the potatoes and the eggs. Stir together the remaining ingredients in a medium size bowl. Add the potatoes and eggs and stir to coat well. Refrigerate until ready to serve. Enjoy!
Source: Barefeet In The Kitchen
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