Dilled Potatoe Salad Recipes

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MOM'S DILL POTATO SALAD



Mom's Dill Potato Salad image

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

3 pounds new red potatoes
1 cup mayonnaise
¾ cup sour cream
2 tablespoons dried dill weed
4 green onions, chopped
1 pinch salt and ground black pepper to taste

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

SOUTHERN DILL POTATO SALAD



Southern Dill Potato Salad image

My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.

Provided by NE1canCook

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

10 unpeeled red potatoes
5 hard boiled eggs, roughly chopped
¾ cup sour cream
¾ cup mayonnaise
1 tablespoon apple cider vinegar, or to taste
1 tablespoon Dijon mustard, or to taste
½ white onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon celery salt
salt and black pepper to taste
1 tablespoon dried dill weed

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.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g

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.

POTATO SALAD



Potato Salad image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
  • Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

POTATO SALAD



Potato Salad image

The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Steps:

  • Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  • Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  • When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

DILL PICKLE POTATO SALAD



Dill Pickle Potato Salad image

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

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

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 AND SOUR CREAM POTATO SALAD



Dill and Sour Cream Potato Salad image

A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.

Provided by Felix4067

Categories     Potato

Time 10h5m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs unpeeled baby red potatoes (new potatoes)
2/3 cup mayonnaise
1 cup sour cream
1 tablespoon fresh dill or 1 teaspoon dried dill
2 teaspoons chopped fresh parsley
salt and pepper

Steps:

  • Put potatoes in a large pan, cover with water, and boil until tender.
  • Drain, and cut into bite-sized pieces, leaving skins on.
  • Combine remaining ingredients in a large bowl.
  • Add hot potatoes, and mix until well coated.
  • Refrigerate overnight before serving.

Nutrition Facts : Calories 263.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 20, Sodium 172.7, Carbohydrate 35.3, Fiber 3.8, Sugar 3.6, Protein 4.2

DILL POTATO SALAD



Dill Potato Salad image

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

1 3/4 pounds leftover Potato Packets, 1 packet
2 tablespoons chopped fresh dill, or 2 teaspoons dried dill
1 cup sour cream
1/2 teaspoon vinegar
Coarse salt and ground pepper
Garlic cloves from leftover Potato Packets

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.

DILLY POTATO & EGG SALAD



Dilly Potato & Egg Salad image

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 9

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

DILLY POTATO SALAD



Dilly Potato Salad image

A new twist on the traditional potato salad.

Provided by Lori Buckridge

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 8

2 pounds red potatoes, diced
6 hard-cooked eggs, chopped
1 cup nonfat plain yogurt
3 tablespoons fat-free mayonnaise
¼ cup chopped green onions
1 teaspoon prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon garlic powder

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.
  • In a large bowl, combine the potatoes and chopped eggs.
  • Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.

Nutrition Facts : Calories 170 calories, Carbohydrate 25 g, Cholesterol 159.6 mg, Fat 4.2 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 1.3 g, Sodium 131 mg, Sugar 4.7 g

DILLED POTATO SALAD



Dilled Potato Salad image

Snips of fresh dill and green onion slices add color and flavor to this perfect potato salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 10

4 medium red potatoes (about 2 lb), peeled and diced
4 hard-cooked eggs, chopped
1/2 cup sliced green onions
3 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup mayonnaise
1/3 cup milk
1 teaspoon white wine vinegar
1/2 teaspoon yellow mustard

Steps:

  • Place potatoes in large saucepan. Add enough water to cover potatoes. Bring to a boil. Cook 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.
  • In large bowl, mix potatoes and remaining salad ingredients. In medium bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour to blend flavors.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

DILLED POTATO SALAD



Dilled Potato Salad image

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

4 to 6 large red potatoes, cooked and cubed
3 green onions with tops, sliced
1/4 cup minced fresh parsley
1/2 cup mayonnaise
3 tablespoons half-and-half cream
1/2 teaspoon salt
1/4 teaspoon each dill weed, white pepper and garlic powder

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 :

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

BEST EVER DILL POTATO SALAD



Best Ever Dill Potato Salad image

Make and share this Best Ever Dill Potato Salad recipe from Food.com.

Provided by monsterchef

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

8 -10 red potatoes
1 ./ 2 cup chopped onion
8 hard-boiled eggs
1/2 cup chopped celery
1/2 cup sweet pickle relish
1 cup mayonnaise
1/4 cup sugar
4 tablespoons dill

Steps:

  • Boil redskins with skins on until fork tender. Let cool.
  • Chop cooled potatoes and other ingredients and put into a large mixing bowl. Set aside one egg,.
  • Blend mayo, sugar and dill in a separate bowl then mix into salad ingredients. You may either add more of this dressing combo or less of it depending on your taste.
  • Slice remaining egg and garnish top of salad with egg slices. Sprinkle with paprika if desired.
  • Chill at least 4 hours. Enjoy!

Nutrition Facts : Calories 277.3, Fat 5.7, SaturatedFat 1.7, Cholesterol 186.5, Sodium 230.3, Carbohydrate 47.5, Fiber 4.1, Sugar 14.7, Protein 10.6

WARM DILL POTATO SALAD



Warm Dill Potato Salad image

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

1-1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 to 1 teaspoon salt
1/2 teaspoon dill seed
1/8 teaspoon pepper
1 cup milk
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1/4 teaspoon paprika

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.

DILLED POTATO SALAD



Dilled Potato Salad image

Make and share this Dilled Potato Salad recipe from Food.com.

Provided by FDADELKARIM

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs baby red potatoes (14-16)
3/4 cup Italian dressing
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 cup green onion, chopped
3 hard-boiled eggs, peeled & chopped

Steps:

  • Rinse the potatoes then boil them whole & with the skin until just tender when poked with a fork. Let cool then cut into 1/4 inch slices.
  • Mix the dressing, dill, & salt in a large bowl. Add in the onions & potatoes, toss to coat. Then gently stir in the eggs.
  • Cover & refrigerate at least 2 hours.

Nutrition Facts : Calories 242.1, Fat 11.1, SaturatedFat 2.2, Cholesterol 106, Sodium 720.5, Carbohydrate 30.1, Fiber 3.4, Sugar 4, Protein 6.4

DILLED SCANDINAVIAN-STYLE POTATO SALAD



Dilled Scandinavian-Style Potato Salad image

In traditional Scandinavian style this potato salad combines color with the addition of radishes and peas with fresh dill flavor. This is a super simple salad to whip up quickly. Cooking time does not allow for chilling time.

Provided by LAURIE

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 new potatoes, skins on
1 medium red onion, sliced thin
8 radishes, sliced thin
1 1/2 cups cooked fresh peas (or frozen and thawed peas)
2 hard-boiled eggs, sliced thin
2 cups mayonnaise
2 tablespoons chopped fresh dill
salt and pepper
fresh parsley (to garnish)
fresh dill sprig (to garnish)

Steps:

  • Add potatoes to large saucepan.
  • Cover with water and bring to a boil.
  • Cook until tender about 20 minutes.
  • Drain and cool slightly.
  • When cool enough to handle cut into halves or wedges.
  • Transfer to large serving bowl.
  • Add remaining ingredients.
  • Toss gently.
  • Cover and chill for at least 1 hour to meld flavors.
  • Serve chilled or at room temperature, garnished.

Nutrition Facts : Calories 500.3, Fat 28.2, SaturatedFat 4.5, Cholesterol 91, Sodium 592.6, Carbohydrate 55.9, Fiber 6, Sugar 9.5, Protein 8.4

DILLED POTATO SALAD WITH FETA



Dilled Potato Salad With Feta image

Make and share this Dilled Potato Salad With Feta recipe from Food.com.

Provided by Kizzikate

Categories     Potato

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs small red potatoes, unpeeled
1/2 cup red wine vinegar
1/3 cup vegetable oil
3 tablespoons chopped fresh dill or 1 tablespoon dried dill
1/2 teaspoon salt
1/2 teaspoon pepper
1 red bell pepper, chopped
1 cucumber, peeled, halved, and sliced thinly
1/2 cup sliced green onion
4 ounces crumbled feta cheese

Steps:

  • Place potatoes in largge pot, add water to cover. Bring to a boil. Cover, reduce heat, and simmer 25-30 minutes until tender. Drain, cool, and cut into quarters.
  • Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes.
  • Stir in chopped bell pepper and green onions. Add cheese, toss to combine.
  • Cover and chill at least 2 hours.

Nutrition Facts : Calories 292.3, Fat 16.6, SaturatedFat 4.6, Cholesterol 17.8, Sodium 429.4, Carbohydrate 31, Fiber 4.2, Sugar 3.9, Protein 6.6

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From saladgirl.com


DILL POTATO SALAD (EASY & CLASSIC!) – A COUPLE COOKS
2019-08-27 Instructions. Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check). Mince the shallot. Finely chop the dill and parsley.
From acouplecooks.com


DILLED POTATO SALAD WITH FETA RECIPE | MYRECIPES
Bring potatoes and water to cover to a boil. Cook 25 to 30 minutes or just until tender; drain and cool. Cut potatoes into quarters. Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes. Stir in chopped bell pepper, cucumber, and green onions; add cheese, and toss to combine. Cover and chill at least 2 hours.
From myrecipes.com


DILL POTATO SALAD - TASTES OF LIZZY T
2022-06-06 Add the potatoes and the 3 eggs to the boiling water. Allow the potatoes to boil for 10-15 minutes or until the potatoes are fork tender. Drain off the water and rinse the potatoes and eggs with cold water. Then drain again and set aside. In a small bowl, mix together the mayo, fresh dill, vinegar, salt, sugar and pepper.
From tastesoflizzyt.com


THE BEST POTATO SALAD YOU WILL EVER EAT MADE WITH DILL, THYME ...
2 dill pickles, thinly sliced 1 tablespoon (15 millilitres) finely chopped Pickled Jalapeño Peppers (page 67) 1 tablespoon (15 millilitres) pickled jalapeño liquid, or to taste
From more.ctv.ca


EASY ROASTED POTATO SALAD WITH GARLIC DILL DRESSING
2021-06-21 Toss everything with clean hands to evenly coat the potatoes. Place potatoes in the preheated oven and roast for 30-40 minutes or until golden brown and cooked through. While the potatoes roast, make the garlic dill sauce. Add hummus, lemon juice, dill, and garlic to a large mixing bowl (big enough to mix your potatoes in later). Whisk to combine.
From minimalistbaker.com


DILLED POTATO SALAD RECIPE | DR. MCDOUGALL
1 Dressing: Combine the tofu with the lemon juice and agave in a food processor and process until very smooth. Add the packaged mix and process again. Pour into a covered bowl and refrigerate overnight (if possible). 2 Salad: Cut the potatoes into bite-sized pieces and drop into boiling water. Reduce heat and simmer for 12-15 minutes until ...
From drmcdougall.com


INA GARTEN’S POTATO SALAD (EASY RECIPE) - INSANELY GOOD
2022-03-14 Drain the potatoes in a colander and place the colander over the pot. Cover the pot with a dry kitchen towel and let the potatoes steam for 15 to 20 minutes. Meanwhile, whisk together mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper until well-combined.
From insanelygoodrecipes.com


POTATO SALAD RECIPE WITH DILL PICKLE RELISH - THE SPRUCE EATS
2022-05-26 Cover the pan, reduce the heat, and simmer until potatoes are tender—about 12 to 15 minutes. Drain and let the potatoes cool. In a large bowl, combine the potatoes, eggs, green onions, celery, relish, mustard, and 1 cup of mayonnaise. Stir gently to combine. Stir in more mayonnaise, as needed, along with the celery seeds and salt and pepper ...
From thespruceeats.com


DILLED NEW POTATO SALAD - CHATELAINE
Without peeling, cut potatoes into bite-size pieces. Place in a large saucepan, cover with water and add 1/2 teaspoon (2 mL) salt. Bring to a boil over high heat.
From chatelaine.com


CREAMY DIJON DILLED POTATO SALAD - INSPIRED CUISINE
Add chopped celery and 1/2 of dill to drained, cooled and diced potatoes. 2 hours before serving Toss potatoes with about 1/2 of the dressing at least 2 hours before serving, use the remainder for a sauce over poached salmon.
From inspiredcuisine.ca


CREAMY DILL RED POTATO SALAD RECIPE - LITTLE SUNNY KITCHEN
2021-01-19 Cook until tender, 15-20 minutes. Drain potatoes, place in a large bowl to let them cool down a little, and season with lemon juice. Add the diced red onion and celery, and make the dressing. To make the dressing, in a small bowl combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.
From littlesunnykitchen.com


DILL POTATO SALAD RECIPE - CUBES N JULIENNES
2021-10-11 But, if you are willing to boil them in pot then follow these steps. In a large pot, add cleaned potatoes and enough cold water to submerge them well. Season with salt and place the pot on high heat. Bring it to a boil and cook for 15-20 minutes or until fork tender. Once done, strain the potatoes using colander.
From cubesnjuliennes.com


CREAMY DILLED RED POTATO SALAD RECIPE | FOODIECRUSH.COM
2018-06-14 Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.
From foodiecrush.com


DILLED POTATO SALAD - CHATELAINE
Slice unpeeled potatoes in half and place in a medium-size saucepan. Cover with hot water and set over high heat. When water boils, reduce heat to …
From chatelaine.com


HEALTHY DILL POTATO SALAD - LIVELY TABLE
2016-09-02 Add a generous pinch of salt and bring to a boil. Lower heat to maintain a gentle boil and cook until potatoes until tender, about 15 minutes. Drain potatoes and let cool to the touch before handling. While potatoes cook, chop onion, celery, green onion, egg and dill. Chop potatoes in uniform ½-inch cubes.
From livelytable.com


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