ROB RABINE: Summer dill potato salad

Summer salad days - Dill and Sour Cream Potato Salad.

Summer arrived with a vengeance last week. Hot, hot, hot. Perfect picnic weather always includes potato salad, of course. Give this creamy, tangy version a try, it’ll disappear fast right alongside your best fried chicken and shortcake. Check out my new project @

Sour Cream and Dill Potato Salad

2 pounds baby creamer potatoes, halved

1 clove garlic, peeled and smashed

Splash white wine vinegar

2 hard-boiled eggs, peeled and roughly chopped

¼ cup yellow onions, finely diced

1 large rib celery, small dice

2 tablespoons dried dillweed, or 4 tablespoons fresh, chopped

2 tablespoons cold water

½ cup sour cream

½ cup mayonnaise

Salt, pepper and paprika to taste

Put the potatoes in a medium saucepot and cover with cold water. Bring to a boil and cook until tender, then drain the potatoes and cool until slightly warm. Rub the inside of a large mixing bowl with the garlic clove and discard. Add the potatoes, splash them with the vinegar and toss. Add the remaining ingredients and mix well to combine. Cover and refrigerate until service. Serves 6.

Connecticut Media Group