Potato Salad Red Skin : A simple, delicious, sour cream potato saladPotato salad red skin (as you typed it!) is not your normal russet salad that is mayonnaise based. I love it this way, but this red potato salad is a bit different. In this potato salad dill and sour cream take center stage. I use red spuds here, because I like their waxy firmness and bite. This salad should keep at least a week in the refrigerator, but before you serve, check again for salt and dressing- it should be creamy! Recipe: Sour Cream and Dill Potato Salad8 cups red potatoes, cut into bite sized chunks.3 tsp. salt Bring the potatoes to a boil in approximately 2 qts of water. and cook for about 8 minutes. They should be fork tender, but not too soft as they will keep cooking as they cool.Strain and cool. Dressing: 1 pint sour cream 1/2 cup mayonnaise 1/2 lemon juiced 1 tsp. Kosher salt 1/2 tsp sugar Generous amount freshly ground black pepper Combine the ingredients in a bowl: 
Add potatoes and combine. As you see, the salad should be quite "loose"This is because the potatoes will soak up some of the dressing. So, as you serve in the next few days (if it lasts that long) check again for seasoning and dressing. Serves 10-12 pp.
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