Creamy Dill Potato Salad Recipes Recipes Recipe For Zucchini

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CREAMY DIJON-DILL POTATO SALAD



Creamy Dijon-Dill Potato Salad image

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.

Provided by Dave Lieberman

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 9

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

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



Dill Potato Salad image

New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.

Provided by sal

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h5m

Yield 6

Number Of Ingredients 7

7 cups chopped new potatoes
1 (8 ounce) container sour cream
2 teaspoons chopped fresh dill weed
1 teaspoon dried parsley
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

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.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 35.5 g, Cholesterol 16.7 mg, Fat 8.1 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 345.9 mg, Sugar 1.5 g

CREAMY DILL DIP



Creamy Dill Dip image

This dip is creamy and flavorful. It is suitable for a wide range of dipping vegetables, crackers, and plain old potato chips. This is best made the night before so the flavors will blend nicely.

Provided by wendy

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Yield 32

Number Of Ingredients 5

1 cup mayonnaise
1 cup sour cream
1 tablespoon dried dill weed
1 tablespoon dried minced onion, rehydrated
1 teaspoon Beau Monde ™ seasoning

Steps:

  • In small mixing bowl, combine mayonnaise, sour cream, dill weed, onion, and Beau Monde seasoning. Blend well. Cover ,and refrigerate overnight before serving.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 0.7 g, Cholesterol 5.8 mg, Fat 7 g, Protein 0.3 g, SaturatedFat 1.8 g, Sodium 58.3 mg, Sugar 0.1 g

DILL-ICIOUS ZUCCHINI POTATO SOUP



Dill-icious Zucchini Potato Soup image

This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers.

Provided by Jennifer Jameson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

5 cups chicken broth
4 small zucchini, diced
1 large potato, diced
1 large onion, chopped
3 eggs
2 tablespoons lemon juice
1 ½ teaspoons dried dill weed
salt and ground black pepper to taste

Steps:

  • Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
  • Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 26 g, Cholesterol 145.8 mg, Fat 4.7 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1.2 g, Sodium 1272.2 mg, Sugar 6.1 g

DILL POTATO SALAD {RED SKINNED}



Dill Potato Salad {Red Skinned} image

Dill Potato Salad, a creamy red skinned potato salad loaded with flavorful dill spice and red potatoes, is a perfect crowd pleasing recipe. This classic potato salad recipe can be found as a potluck dish and side dish for summer barbecues and is a must have homemade menu item all summer long.

Provided by Trisha Haas - Salty Side Dish

Categories     Salad Recipes

Time 35m

Number Of Ingredients 11

6 cups red potatoes (washed and cut into 1/2" pieces (about 8-10 potatoes yields 6 cups))
1/2 cup sour cream
1/2 cup real mayonnaise
1/2 cup white onion (diced)
1/2 cup celery (diced)
1/4 teaspoon salt
dash pepper
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon dry dill weed
4 hard boiled eggs (peeled)

Steps:

  • Place cut red skinned potatoes in a large saucepan and cover with water, making sure the water falls 1" above the potatoes.
  • Heat pot on medium high until rapidly boiling.
  • Reduce heat to medium and continue to boil until red potatoes are tender, which takes about 15 minutes. You should be able to stick a fork in them easily.
  • Drain potatoes and rinse with cold water to cool them.
  • In a large mixing bowl, add sour cream, mayonnaise, diced onion, diced celery, salt, pepper, mustard and apple cider vinegar. Mix well to form a dressing.
  • Add cooled potatoes to a separate mixing bowl and dice eggs and add to potatoes.
  • Sprinkle red potatoes and eggs with dill and mix well to evenly coat.
  • Add dressing to potatoes and eggs and mix well (spatula works well).
  • Cover and refrigerate overnight or at least a minimum of one hour until cold and flavors are melted together.
  • Serve red potato salad as a side dish cold.

Nutrition Facts : ServingSize 1 Servings, Calories 322 kcal, Carbohydrate 36 g, Protein 8 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 269 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 11 g

23 BEST WAYS TO COOK WITH DILL



23 Best Ways to Cook with Dill image

Looking for the best dill recipes to make some awesome dishes? From sauces to dips to seafood, dill adds the perfect dose of extra flavor.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Tartar Sauce
Lemon Dill Salmon
Dill Pickle Dip
Salmon and Egg Breakfast Scramble with Dill
Cucumber Dill Salad with Lemon Vinaigrette
Dill Salmon Sandwich
Dill Potato Salad
Dill Yogurt Sauce
Lemon Dill Rice
Lemon Dill Sauce
Peas with Scallions and Dill
Dilly Beans
Zucchini Walnut Dill Soup
Roasted Asparagus with Lemon and Dill
Lemon Dill Butter
Dill Pickle and Onion Potato Chips
Lemon Chicken in Dill Cream Sauce
Chicken Tzatziki Cucumber Boats
White Bean Asparagus Dill Soup
Oven-Roasted Dill Potatoes
Greek Salad
Smoked Salmon Dip
Green Beans with Lemon Dill Vinaigrette

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a dill recipe in 30 minutes or less!

Nutrition Facts :

BEST POTATO SALAD



Best Potato Salad image

The BEST potato salad recipe! A perfect summer side dish, this recipe can be made ahead of time and stored in the fridge for up to 3 days.

Provided by Jeanine Donofrio

Categories     Side Dish

Time 25m

Number Of Ingredients 17

2 pounds Yukon gold potatoes (cut into ½-inch pieces)
2 celery stalks (diced)
½ cup diced red onions
2 tablespoons capers
4 red radishes (halved and thinly sliced, reserve some for garnish)
⅓ cup chopped chives (reserve some for garnish)
2 to 4 tablespoons fresh dill (optional)
¼ teaspoon celery seed (optional)
¾ cup plain whole milk Greek yogurt (I like Stonyfield Grassfed)
¼ cup mayonnaise (I like Sir Kensignton's)
2 tablespoon Dijon mustard
2 tablespoons lemon juice
1½ tablespoons extra-virgin olive oil
3 garlic cloves (minced)
1 teaspoon sea salt
¼ teaspoon turmeric (optional, for color)
Freshly ground black pepper

Steps:

  • Place the potatoes in a large pot and cover with cold water by about 1-inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain the potatoes, set aside to cool to room temperature, then transfer to a large bowl.
  • Make the dressing: In a medium bowl, whisk together the yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, if using, and several grinds of pepper. Note: this will taste strong and salty at this step; it'll balance once it's mixed with the potatoes.
  • Pour the dressing over the potatoes and stir to coat. Stir in the celery, red onions, capers, radishes, chives, and dill and celery seed, if using. Season to taste and garnish with the reserved radishes and chives.

SWEET POTATO PANCAKES WITH APPLESAUCE AND DILL SOUR CREAM



Sweet Potato Pancakes with Applesauce and Dill Sour Cream image

Provided by Trisha Yearwood

Time 30m

Yield 8 to 10 pancakes

Number Of Ingredients 11

1 1/4 pounds sweet potatoes, peeled
1 small onion
1/2 cup all-purpose flour
2 teaspoons fresh thyme leaves
1 teaspoon sweet paprika
2 large eggs, beaten
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
3/4 cup sour cream
2 tablespoons chopped fresh dill
Applesauce, for serving

Steps:

  • Grate the sweet potatoes and onion on the coarse holes of a box grater directly into a large bowl. Add the flour, thyme, paprika, eggs, 1 teaspoon salt and a generous grinding of pepper. Mix well to combine.
  • Heat about 1/2 inch of vegetable oil in a large nonstick or cast-iron skillet over medium heat. The oil is ready when you stick a shred of sweet potato in and it sizzles immediately. Scoop out the batter with a 1/3-cup measure and press firmly into thin patties, about 4 inches in diameter and about 1/4 inch thick. Set the patties on a parchment-lined baking sheet. You should have 8 to 10 patties.
  • Slide as many patties as will fit comfortably into the oil. Fry the patties until cooked through and golden brown on both sides (flip carefully with a spatula and fork or spoon to help guide them without splashing the oil), 3 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat with the remaining patties. (You can keep the first batch warm in the oven at 250 degrees F, if you like, while you cook the rest.) Season with salt while still warm.
  • To serve, combine the sour cream and dill in a small serving bowl. Serve the warm pancakes with the dill sour cream and a dish of applesauce.

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