DILL POTATO SALAD
Add your favorite ingredients to this potato salad, such as onions, scallions, chopped hard-cooked egg, or basil instead of dill.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Cut leftover grilled potatoes in half, and place in a large bowl. Using the edge of a metal spoon, lightly smash potatoes, leaving large chunks.
- Squeeze a few garlic cloves into bowl, if desired; add dill, sour cream, and red-wine vinegar. Season with salt and pepper. Stir until just combined. Serve chilled or at room temperature.
DILL POTATO SALAD
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
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
WARM DILL POTATO SALAD
Everyone who tries this warm potato salad is delighted. It's simple to make, and a nice change of pace from other potato salads. A friend gave me the recipe a long time ago, and we've been enjoying it ever since.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain and set aside., In a large skillet, melt butter; stir in the flour, salt, dill and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. , Remove from the heat. Stir in mayonnaise and onion. Add potatoes; toss gently to coat. Sprinkle with paprika.
Nutrition Facts : Calories 326 calories, Fat 22g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 529mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
BOSTON MARKET GARLIC DILL POTATOES
Extrememly Delicious. Tastes just like the potatoes from Boston Market Save to folderAdd to GroceryAdd to Plan
Provided by jellygirl
Categories < 60 Mins
Time 40m
Yield 6 , 1 serving(s)
Number Of Ingredients 7
Steps:
- 1/2 or 1/4 the potatoes depending on size (make them bite size).
- Place the potatoes in a sauce pot and cover with cold water. Salt water (as if you were preparing them for potato salad).
- Boil potatoes for approximately 10 minutes and then drain.
- In a sauce pan, melt the butter with the garlic. Do this on low heat to prevent the garlic from burning. Cook for a total of 3 minutes.
- After the butter has stopped foaming, add the potatoes and the rest of the ingredients.
- Cook and stir until coated and mingled together (approximately 3-4 minutes).
DILL & GARLIC POTATO SALAD
Make and share this Dill & Garlic Potato Salad recipe from Food.com.
Provided by chefchris68
Categories < 30 Mins
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and cut the potatoes into 1" cubes.
- Rinse the potatoes.
- Carefully place the potatoes into the boiling water and cook at a low boil for 12 minutes, until tender.
- Drain well and spread on a tray to cool at room temperature.
- Combine all the other ingredients well in a bowl that is large enough to hold the potatoes as well.
- When the potatoes are cool, mix into the dressing and combine well.
- Label with the date made, cover and refrigerate the salad for at least 4 hours up to 3 days.
Nutrition Facts : Calories 254.9, Fat 14.9, SaturatedFat 2.2, Cholesterol 11.5, Sodium 625.5, Carbohydrate 29.4, Fiber 2, Sugar 4.4, Protein 2.7
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- Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper (use additional baking sheets if making a larger batch).
- Cut potatoes into bite-size pieces (leave skin on) and place on the prepared baking sheet. Drizzle avocado oil over the potatoes and sprinkle with salt and pepper. Toss everything with clean hands to evenly coat the potatoes.
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- Wash the potatoes, put on a large pot of cold water to boil. Salt the water with 1 tsp of salt. Using a fork, pierce the potatoes after boiling for 5 minutes – when fork tender, remove from the stove top, pour out into a colander and rinse well with cold water to stop the cooking process. Allow to cool completely before making into potato salad (otherwise the sauce doesn’t turn out right).
- In a medium sized mixing bowl, mix together the remaining ingredients except the chives. Mix well and then toss with the cooled potatoes. Mix gently so as not to break the potatoes apart. Taste to make sure the salt and pepper is the right balance. Add more salt and pepper to taste.
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