SOUTHERN DILL POTATO SALAD
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
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
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
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
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
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.
DILLY POTATO & EGG SALAD
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
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.
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
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.
DILLED POTATO SALAD
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
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
DILLY POTATO SALAD
Potato salad with a twist - less mayo, more mustard. And not sweet - dill pickles take the place of traditional sweet pickles, And seasonings are savory and piquant to match the dill.
Provided by dianegrapegrower
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place potatoes in large bowl while warm. Sprinkle with rice wine vinegar and toss. Add all other vegetables, pickles, and eggs.
- Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
- Add dressing to vegetables and mix. Sprinkle top with paprika and seasoned pepper.
- Chill at lest 2 hours to allow flavors to blend.
MOM'S DILL POTATO SALAD
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
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
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
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 :
BEST EVER DILL POTATO SALAD
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
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
NEW POTATO SALAD WITH DILL
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.
- Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.
- Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 20 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 454 milligrams, Sugar 1 gram, TransFat 0 grams
DILLY POTATO SALAD
Make and share this Dilly Potato Salad recipe from Food.com.
Provided by kitchenwitch7
Categories Potato
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Cut potatoes into 1 inch cubes and place in a very large kettle, then cover with water. Bring to a boil. Reduce heat and cook for 15-20 minutes or until tender. Drain and cool.
- Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, relish and onion.
- In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika, garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 281.3, Fat 12.4, SaturatedFat 2.2, Cholesterol 85.3, Sodium 582.1, Carbohydrate 38.8, Fiber 3.3, Sugar 4.2, Protein 6
DILLY-OF-A-BAKED POTATO SALAD
This potato salad is baked and served warm like a potato casserole.
Provided by MARBALET
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.
- Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
- In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese.
- Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 34.6 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 286.6 mg, Sugar 3 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.
DILLY POTATO SALAD
This is a recipe I stumbled upon while surfing the web many years ago. It remains one of the best potato salads I've ever had. A departure from the usual eggs/mustard/pickles type of salad, it is best made with buttery new potatoes. A starchy potato like a Russet is not the best to use because it 1) does not keep it's shape very well when tossed and 2) the starchier the potato the less flavor it has and the more seasoning it needs. Family members have been known to fight over the last serving of this salad!
Provided by owensjo
Categories Potato
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Clean, cut up, and boil potatoes in salted water to cover until tender but not falling apart.
- 2. Drain and set aside to cool slightly but don't chill.
- 3. Blend next 7 ingredients in food processor then stir in dillweed. Taste the dressing for seasoning and adjust to your taste. Remember seasonings, especially salt, tend to lose some of their flavor when chilled.
- 4. Stir in green onions.
- 5. While potatoes are warm, stir in half the dressing. Chill both salad and dressing until serving time. Just before serving time stir in enough of the remaining dressing to make the salad as creamy as you like it.
- 6. This salad is best made several hours before serving.
DILLY POTATO SALAD (TASTE OF HOME)
I love to try new potato salad recipes, and this is a keeper. I added some extra pickles and threw in some pickle juice for more flavor. Recipe courtesy of Taste of Home Annual Recipes 2008.
Provided by AmyZoe
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; 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 3/4-in. cubes. Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion.
- In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika; garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Yield: 12-14 servings.
Nutrition Facts : Calories 257.3, Fat 12.3, SaturatedFat 2.2, Cholesterol 85.3, Sodium 463.6, Carbohydrate 32.3, Fiber 2.8, Sugar 4.5, Protein 5.9
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