EASY POTATO SALAD WITH DILL
Cucumbers add crunch to this simple dill potato salad. I have tried other vinegar, but I find that I prefer it with apple cider vinegar.
Provided by elsaw
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h30m
Yield 5
Number Of Ingredients 7
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing.
- Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 16.2 g, Cholesterol 4.2 mg, Fat 8.9 g, Fiber 2 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 70.6 mg, Sugar 1.3 g
DILL PICKLE POTATO SALAD
Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.-Nancy Holland, Morgan Hill, California More Pickle Recipes
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
Nutrition Facts : Calories 415 calories, Fat 30g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
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
PICKLED DILL CUCUMBER AND POTATO SALAD
This is an amazing salad! Plan a day in advance, the cucumbers have to marinate in the fridge for 24 hours in salt and vinegar. You can increase or reduce the amount of fresh dill. Use only firm English cucumbers for this, also yellow onions can be substituted for the green. This salad only gets better with refrigeration time. I like to add in some cooked chopped bacon to this, you can add in really anything you like.
Provided by Kittencalrecipezazz
Categories Potato
Time P1D
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine 1/4 cup plus 2 tablespoons vinegar and 1 tablespoon coarse salt; stir until the salt dissolves.
- Place the sliced cucumbers and 1/2 cup dill in a heavy-duty plastic resealable bag.
- Add in the vinegar/salt mixture and seal the bag tightly, turn the bag to coat the cucumbers with the vinegar mixture.
- Place the bag on top of a bowl in refrigerator overnight.
- After the 24 hours, drain the cucumbers over a sieve; leave to drain well for 1-3 hours; discard the brine.
- Cook potatoes in a large pot of boiling water with salt and 1 tablespoon white vinegar for about 30 minutes or until fork-tender; drain and cool completely.
- Dice the potatoes into about 1-inch cubes and place in a large bowl; season generously with salt and pepper.
- Add in the drained cucumbers, green or yellow onions, radishes and remaining 3 tablespoons dill; toss gently to combine; let stand at room temperature for 1 hour.
- Add in the mayonnaise; mix to combine and season with more salt and pepper if needed to taste.
- Serve cold or room temperature.
Nutrition Facts : Calories 354.6, Fat 15.2, SaturatedFat 2.2, Cholesterol 11.5, Sodium 1205.2, Carbohydrate 50.7, Fiber 4.7, Sugar 6.8, Protein 5.5
DILLED POTATO AND PICKLED CUCUMBER SALAD
Categories Potato Side Picnic Cucumber Summer Dill Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
- Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
- Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.
DILLED POTATO SALAD
What's a picnic without potato salad? This recipe will add delightful new flavor to yours, according to Cam Cox of Hemet, California. "The spices make the difference," she confirms.-Cam Cox, Hemet, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine potatoes, onions and parsley. Combine remaining ingredients; mix well. Pour over potato mixture and mix gently. Cover and chill for at least 1 hour.
Nutrition Facts :
POTATO, CUCUMBER AND DILL SALAD
Categories Salad Potato Side Low Fat Vegetarian Cucumber Summer Healthy Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.
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- Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
- Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
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