Creamy Dill Potato Salad Recipes Recipes Recipe For Chicken

CREAMY DIJON-DILL POTATO SALAD

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

DILL POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
• Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
• Pour dressing over potatoes and toss gently. Chill before serving.

CREAMY DILL PICKLED POTATO SALAD!

Steps:

• Put the potatoes in a large bowl.
• Sprinkle with the pickle juice and gentle toss.
• Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs add to potatoes stirring in and season with salt and pepper.
• Adding more mayonnaise to the creaminess you desire.
• Serve room temperature or chilled.

CREAMY DILL CHICKEN AND MUSHROOMS

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

DILL CHICKEN SALAD

Steps:

• Place chicken, onion, and celery in a large bowl and toss to combine.
• In a smaller bowl mix mayonnaise and dill.
• Stir mayonnaise mixture into chicken and add salt and pepper to taste.
• Serve on bread or with crackers.
• * You can add more or less mayo to your liking.
• ** We like alot of dill flavor so we use fresh dill. You can also adjust this amount to your liking.

DILL AND SOUR CREAM POTATO SALAD

Steps:

• Put potatoes in a large pan, cover with water, and boil until tender.
• Drain, and cut into bite-sized pieces, leaving skins on.
• Combine remaining ingredients in a large bowl.
• Add hot potatoes, and mix until well coated.
• Refrigerate overnight before serving.

DILL SOUR CREAM POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
• In a large bowl combine potatoes, celery and green onions.
• In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
• Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

CREAMY DILL POTATO SALAD

Steps:

• Slice, but do not peel, baby potatoes in half (quarter if they are larger).
• Place in large saucepan, cover with water, bring to a boil over high heat. Reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description). Add peas during last minute. Drain and place in a large bowl.
• Mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
• In a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
• Pour dressing over potato mixture and stir to coat.
• Cover and refrigerate until ready to serve (flavour improves if refrigerated overnight).
• Potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.

CREAMY, LEMONY POTATO SALAD

Steps:

• Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
• Peel cooled potatoes and chop; add to eggs in glass dish.
• Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
• Cover dish with plastic wrap and refrigerate overnight.