Dilled Potato Salad
added 03/07/08
2 lbs. red-skinned potatoes, cut into 1-inch cubes
6 Tbs. chopped fresh dill
1/2 cup chopped red onion
1/4 cup mayonnaise
1/4 cup light sour cream or yogurt
1 Tbs. drained bottled horseradish, or to taste
2 Tbs. red or white wine vinegar
Salt and pepper, to taste
Cook potatoes in a large pot of boiling salted water until just tender, about 18 minutes. Drain potatoes and transfer to a large bowl to cool. Add dill and onion.
In a small bowl, whisk together mayonnaise, sour cream, horseradish, and vinegar. Pour over potatoes. Toss gently; season with salt and pepper. Cover and chill salad at least one hour and up to one day.
—Victoria Hicks
What's on Sale? Check out our CAP and Weekly Specials!
The Co-op is a food store, after all, and what kind of food store would we be without specials? New store-wide specials are listed weekly, and new CAP specials are listed monthly. Ever wondered what CAP is? It stands for the Cooperative Advantage Program. Okay, you say. So what does that mean? One day, a smart bunch of people decided that if cooperatives all got together, they could have strength in numbers and compete with their big-box competition, and that simple idea started a cooperative buying-power revolution. Want more ideas for your grocery trip this week? Check out what’s in from area farms and the food tip for this week! Not all of our specials make it into ads or onto the website, however. Find out why.
Andra's Breads
From her home in north central New Hampshire, Andra House celebrates her Latvian heritage through the breads she bakes. “I learned to bake from my grandmothers, who were both Latvian,” says Andra. “Feeding people is how we show that we care.” She furthered her skills working in a Connecticut-based Latvian bakery before settling in northern New Hampshire.
