Potato salad = summer. It’s a prerequisite for church suppers and picnics and celebrations of all sorts. This was adapted from one which came originally from a German lady at the St. Lawrence Market in Toronto. The variety we used on CBC’s Fresh Air was Envol from a breeding programme in Quebec.

Scrub potatoes and cook in a large pot of boiling water till tender. Drain and when cool enough to handle, peel and dice. Transfer to a large bowl and gently stir in onion and pickles. Allow them to cool to room temperature before adding dressing.

In a separate bowl, whisk together the mayonnaise, sugar, vinegar and sour cream. Thin with half and half to the consistency of heavy cream. Taste and add salt if desired.

When potatoes are room temperature, fold in the dressing. The salad should be creamy and moist. Cover tightly and refrigerate for 3 – 4 hours before serving.

Garnish with lots of freshly minced dill and/or green onions.

Makes 6 – 8 servings.

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