It’s time to celebrate Independence Day again, which often means planning for a picnic or backyard barbecue. But, what would a Fourth of July meal be without potato salad?
There are a variety of potato salad recipes to suit everyone’s taste. This Ham, Dill and Sour Cream Potato Salad is a little different than what you might be used to, but it is sure to please your guests.
You might also want to serve this Bacon-Cheddar Dip with your favorite chips, veggies or crackers as a pre-dinner snack or alongside your patriotic meal. Happy July 4th everyone!
HAM-DILL AND SOUR CREAM POTATO SALAD
3 pounds peeled (or unpeeled) new potatoes
2/3 cup mayonnaise
1 (8-ounce) carton sour cream
2 tablespoons chopped fresh dill, plus a sprig for garnish, if desired
2 tablespoons grated onion
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped dill pickles
1 cup cooked ham, chopped
Peel potatoes, or leave them unpeeled if preferred, and cook them in boiling, salted water for 14-15 minutes or until tender; drain potatoes and cool to touch. Cut them into quarters or eighths and place them in a large bowl.
Combine mayonnaise and the next 6 ingredients in a small bowl. Add to potatoes and toss gently.
Add chopped dill pickles and chopped cooked ham and gently toss again.
Chill up to 8 hours or overnight.
Garnish with a sprig of fresh dill when served, if desired. Makes 8 servings.
BACON AND CHEDDAR DIP
1 (1-ounce) packet of dry ranch salad dressing mix
1 pint dairy sour cream
1/4 cup real bacon bits
1 cup finely shredded cheddar cheese
Mix dressing mix with sour cream. Add bacon bits and cheese. Mix together and serve with your favorite chips, crackers or fresh vegetables. Makes about 2-3 cups.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
