CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES
I generally only like one type of potato salad, but I tried this one once because it sounded interesting and I was thrilled with the result. It tastes incredibly light and refreshing and the radish adds a nice bite to it. It's my most requested potato salad recipe. From Fine Cooking magazine.
Provided by P48422
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 266.3, Fat 13, SaturatedFat 3.5, Cholesterol 18.7, Sodium 894.5, Carbohydrate 34.1, Fiber 5.3, Sugar 4.6, Protein 6.3
LEMON-DILL POTATO SALAD
Steps:
- Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
- Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.
CREAMY DIJON-DILL POTATO SALAD
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
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.
CREAMY DIJON-DILL POTATO SALAD
Super good, very creamy and packed with flavor! The dill really adds a great flavor. The first time I made this it was gone almost instantly! Everyone keeps telling me to make more! Its that good!!!
Provided by BrittyK17
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put potatoes in large pot with enough water to cover potatoes. Season water with salt and bring to boil. Cook potatoes just until tender enough to pierce with a fork - about 25 minute.
- Drain potatoes and return to uncovered pot off the heat. Let them sit until almost room temperature.
- Cut up celery and mix with 3/4 tsp salt, and the remaining ingredients in a bowl large enough to hold the potatoes.
- When potatoes are cooled, cut them into 1 inch pieces and add them to the bowl. Stir in gentle until all potatoes are covered with the dressing.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 187.6, Fat 8, SaturatedFat 1.4, Cholesterol 58.1, Sodium 181.2, Carbohydrate 25.6, Fiber 2.7, Sugar 2.7, Protein 4.2
RADISH POTATO SALAD
This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.-Lydia Garcia, Hanover, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
WARM POTATO SALAD WITH LEMON AND DILL
Categories Salad Onion Potato Side Fourth of July Picnic Vegetarian Quick & Easy Mayonnaise Lemon Summer Sour Cream Dill Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.
- While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.
- When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.
- Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.
MOM'S DILL POTATO SALAD
This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.
Provided by Tsubaki
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
- Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 19.9 g, Cholesterol 13.3 mg, Fat 17.8 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 133.4 mg, Sugar 1.5 g
CREAMY, LEMONY POTATO SALAD
Many years ago, I ran out of Miracle Whip® while making potato salad and added coleslaw dressing. I wouldn't make it any other way now. This can be eaten the same day, but is best the next day.
Provided by Bren
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h55m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 33.7 g, Cholesterol 103 mg, Fat 11.2 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 284.7 mg, Sugar 6.5 g
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