Creamy Potato Salad With Dill Lemon Radishes Recipes

CREAMY POTATO SALAD

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

CREAMY POTATO SALAD RECIPE

Steps:

• Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
• Stir together dressing ingredients and refrigerate until ready to use.
• Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.

LEMON POTATO SALAD

Steps:

• Dressing: Shake in a jar.

BEST POTATO SALAD

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.

RADISH POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.

SOUTHERN DILL POTATO SALAD

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
• In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
• Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

CUCUMBER SALAD WITH RADISH AND DILL

Steps:

• Put cucumber, radish, and lemon zest in a medium bowl, and add cheese.
• Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, whisking until sugar has dissolved; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified.
• Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving.

CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES

Steps:

• Place the potatoes in a saucepan with a large pinch of kosher salt, cover with water by an inch or two, bring to a boil.
• Reduce heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes.
• (Test for doneness by spearing the potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the water, cook the potatoes a little longer.) Drain the potatoes and let them cool.
• When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl.
• Add the celery, radishes, scallions and dill and fold to distribute; set aside.
• In a small bowl whisk the cream until frothy but not stiffened.
• Whisk in the mayonnaise and mustard, then add the lemon juice, zest, 1/2 teaspoon of salt and the pepper.
• Pour the dressing over the salad and fold with a rubber spatula.
• Taste and adjust seasoning.
• Serve, or cover and chill for up to a day.

CREAMY CUCUMBER, RADISH, AND TOMATO SALAD

Steps:

• Combine mayonnaise, feta, chives, dill, lemon juice, salt, and pepper in a large bowl. Add radishes, tomatoes, cucumber, and onion and toss together.