Dilly Potato And Egg Salad Recipe Recipe For Lasagna

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DILL, POTATO, AND EGG SALAD



Dill, Potato, and Egg Salad image

No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced eggs and chunky potatoes a lively zing in this tasty side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 10

3 shallots, peeled and thinly sliced lengthwise (3/4 cup)
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup sliced cornichons
2/3 cup lightly packed chopped fresh dill
4 hard-cooked eggs, peeled and coarsely chopped

Steps:

  • In a large bowl, soak shallots in cold water 5 minutes; drain. Toss with vinegar and lemon juice. Let stand 15 minutes.
  • In a large pot, cover potatoes by at least 2 inches of water; season generously with salt. Bring to a boil; cook until potatoes are easily pierced with the tip of a knife, 8 to 10 minutes. Meanwhile, stir mustard and oil into shallot mixture; season with salt and pepper. Drain potatoes; add to bowl while still warm, gently stirring until evenly coated in dressing. Let stand until no longer warm, about 1 hour, or cover and refrigerate up to 2 days. Before serving, gently fold in cornichons, dill, and eggs.

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

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.

OLD FASHIONED POTATO SALAD WITH EGG AND DILL



Old Fashioned Potato Salad with Egg and Dill image

Super easy to make Potato Salad with Egg and Dill is the only potato salad recipe you'll ever need.

Provided by Kellie

Categories     Side Dish

Time 1h35m

Number Of Ingredients 12

5 large Yukon Gold Potatoes (about 3 lbs, diced)
3 tbsp apple cider vinegar
2 large celery stalks (chopped)
4 green onions (chopped)
4 hard boiled eggs (peeled and chopped)
1/4 cup fresh dill (chopped)
1 1/4 cup mayonnaise
1 tbsp white vinegar
1 tbsp yellow mustard
1 tsp celery seed
1 tsp kosher salt
1 tsp pepper

Steps:

  • Bring the potatoes to a boil in a large pot of liberally salted water.
  • Turn the heat to low and cook the potatoes for 15-20 minutes or until fork tender. (You can stick a fork into a piece of potato easily.)
  • Drain the potatoes and transfer to a large bowl.
  • Immediately drizzle the apple cider vinegar over the potatoes and toss to coat.
  • Allow the potatoes to cool to room temperature.
  • Add the celery, onions, dill and egg to the potatoes and toss to combine.
  • In a medium bowl, whisk together the mayonnaise, mustard, vinegar, celery seed, salt and pepper until smooth.
  • Pour the dressing over the potato salad and toss to coat.
  • Transfer the potato salad to the refrigerator and chill for one hour or overnight.
  • Sprinkle with paprika and fresh chopped dill, if desired, prior to serving.

Nutrition Facts : Calories 347 kcal, Carbohydrate 15 g, Protein 7 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 586 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

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

DILL POTATO SALAD {RED SKINNED}



Dill Potato Salad {Red Skinned} image

Dill Potato Salad, a creamy red skinned potato salad loaded with flavorful dill spice and red potatoes, is a perfect crowd pleasing recipe. This classic potato salad recipe can be found as a potluck dish and side dish for summer barbecues and is a must have homemade menu item all summer long.

Provided by Trisha Haas - Salty Side Dish

Categories     Salad Recipes

Time 35m

Number Of Ingredients 11

6 cups red potatoes (washed and cut into 1/2" pieces (about 8-10 potatoes yields 6 cups))
1/2 cup sour cream
1/2 cup real mayonnaise
1/2 cup white onion (diced)
1/2 cup celery (diced)
1/4 teaspoon salt
dash pepper
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon dry dill weed
4 hard boiled eggs (peeled)

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.

Nutrition Facts : ServingSize 1 Servings, Calories 322 kcal, Carbohydrate 36 g, Protein 8 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 269 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 11 g

DILLY POTATO SALAD



Dilly Potato Salad image

Each spring and fall, I make large amounts of this potato salads for festivals at our church. Everyone says it goes well with the meats the other men barbecue.-Howard Haug, Hewitt, Texas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

6 large red potatoes, boiled, peeled and diced
4 celery ribs, diced
3 medium dill pickles, finely chopped
1 jar (4 ounces) diced pimientos, drained
3 hard-boiled large eggs, diced
1 green pepper, chopped
1/4 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon salt
Paprika
6 green pepper strips (1/4 inch wide)

Steps:

  • In a large bowl, combine the potatoes, celery, pickles, pimientos, eggs and the chopped green pepper. In a small bowl, combine mayonnaise, mustard and salt; add to the potato mixture and mix well. Spoon into a serving bowl. Sprinkle with paprika. Arrange green pepper strips in the center in the shape of wheel spokes. Chill.

Nutrition Facts :

POTATO SALAD WITH EGG, DILL PICKLE, AND TARRAGON



Potato Salad with Egg, Dill Pickle, and Tarragon image

Categories     Salad     Egg     Potato     Side     Fourth of July     Picnic     Mayonnaise     Tarragon     Potluck     Sour Cream     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

1 1/4 pounds small new potatoes (1 to 2 inches in diameter)
1 hard-cooked large egg, peeled and chopped
3 tablespoons mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped dill pickle
1 tablespoon finely chopped shallot
2 tablespoons Dijon mustard
2 teaspoons finely chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon or to taste

Steps:

  • In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled.
  • While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.

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