Sour cream plus extra seasoning yields that old-school deli flavor.
Convince yourself that adding this much extra sugar and salt to store-bought mayonnaise is not a misprint, then chop the dill and mix everything all together.
OK, let's talk - you can scale back on the sugar and salt if you just can't stand yourself otherwise, but give it a try this way. You can always add more mayo and sour cream.
In terms of the ingredients, I think homemade mayonnaise is a waste here. I use Hellman's/Best Foods. Their light version is pretty OK with me, even in this, but I highly recommend using full-fat sour cream. For vinegar, something not too flavored and not too dark is good - white wine vinegar (as pictured), cider, or just plain white. Dill is optional, fresh or dried - you can always add it to the salad itself.
This dressing will keep for at least a week or two. I do like to make it separate as I prefer the just-in-time, just-enough approach to making potato salad and cole slaw. But this is because I often add things like pumpkin seeds or currants that will swell up or get soggy after a long day's night in the fridge.
And finally - this much dressing can make anything from 1 1/2 to 2 pounds of cole slaw or potato salad, depending on how wet and rich you like such things.
Ingredients
Directions
Convince yourself that adding this much extra sugar and salt to store-bought mayonnaise is not a misprint, then chop the dill and mix everything all together.
OK, let's talk - you can scale back on the sugar and salt if you just can't stand yourself otherwise, but give it a try this way. You can always add more mayo and sour cream.
In terms of the ingredients, I think homemade mayonnaise is a waste here. I use Hellman's/Best Foods. Their light version is pretty OK with me, even in this, but I highly recommend using full-fat sour cream. For vinegar, something not too flavored and not too dark is good - white wine vinegar (as pictured), cider, or just plain white. Dill is optional, fresh or dried - you can always add it to the salad itself.
This dressing will keep for at least a week or two. I do like to make it separate as I prefer the just-in-time, just-enough approach to making potato salad and cole slaw. But this is because I often add things like pumpkin seeds or currants that will swell up or get soggy after a long day's night in the fridge.
And finally - this much dressing can make anything from 1 1/2 to 2 pounds of cole slaw or potato salad, depending on how wet and rich you like such things.
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