Preparation:
Cook the potatoes in their skins with the dill; peel and dice them and
marinate them while still hot in the French dressing. Add the onion and let
stand until cold - at least an hour - while you prepare the rest of the
ingredients. Combine potato-onion mixture with remaining ingredients,
including mayonnaise blended with sour cream. Season with salt and pepper to
taste.
Makes about 2 quarts. |
