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Jacket potatoes in sour milk and sour cream dip

updated

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Ingredients for 8 servings:

  • 1 kg potatoes, small, washed
  • 1 cup sour milk or kefir
  • 2 cups sour cream
  • 250 ml Miracle Whip
  • 1 medium-sized onion(s), finely chopped
  • 1 clove(s) garlic, finely chopped
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 35 minutes

ideal side dish for summer barbecues

Cook the potatoes in salted water. Then rinse, cool, and peel. Prepare a dip with the remaining ingredients (use a large bowl, preferably with a lid). Season to taste with salt and plenty of ground pepper. Add the cold boiled potatoes to the dip and let it sit in the refrigerator for 24 hours. The potatoes should be completely covered. Serve as a side dish with grilled food.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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