Dilly Bean Potato Salad Recipe Recipe For Shrimp

DILLY BEAN POTATO SALAD

Steps:

• Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside., Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool. , Cut potatoes into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic., In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss.

DILL POTATO SALAD {RED SKINNED}

Steps:

• Place cut red skinned potatoes in a large saucepan and cover with water, making sure the water falls 1" above the potatoes.
• Heat pot on medium high until rapidly boiling.
• Reduce heat to medium and continue to boil until red potatoes are tender, which takes about 15 minutes. You should be able to stick a fork in them easily.
• Drain potatoes and rinse with cold water to cool them.
• In a large mixing bowl, add sour cream, mayonnaise, diced onion, diced celery, salt, pepper, mustard and apple cider vinegar. Mix well to form a dressing.
• Add cooled potatoes to a separate mixing bowl and dice eggs and add to potatoes.
• Sprinkle red potatoes and eggs with dill and mix well to evenly coat.
• Add dressing to potatoes and eggs and mix well (spatula works well).
• Cover and refrigerate overnight or at least a minimum of one hour until cold and flavors are melted together.
• Serve red potato salad as a side dish cold.

DILL AND SHRIMP SALAD

Steps:

• In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

DILLY BEAN POTATO SALAD

Steps:

• Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
• Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
• Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.