Marthas Dilly Potato Salad Recipes

DILL, POTATO, AND EGG SALAD

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.

DILL POTATO SALAD

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.

POTATO SALAD

Steps:

• Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
• Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

MARTHA'S POTATO SALAD

Steps:

• In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 30 to 35 minutes. Drain potatoes in a colander and cool completely. Peel potatoes and cut into 3/4-inch pieces. Transfer potatoes to a large bowl.
• Peel and seed cucumber and cut cucumber, celery, and bell pepper into 1/4-inch dice. Thinly slice radishes and add with diced vegetables to potatoes, tossing gently. In a small bowl whisk together mayonnaise and mustard and drizzle over salad. Gently toss salad until combined well and season with salt and pepper. Salad may be made 1 day ahead and chilled, covered. Serve salad chilled or at cool room temperature.

WARM DILL POTATO SALAD

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.

DILLY POTATO SALAD

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.

DILL POTATO SALAD

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.

DIJON POTATO SALAD

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
• In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
• Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

MOM'S DILL POTATO SALAD

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.

SOUTHERN DILL POTATO SALAD

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.

POTATO SALAD (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).
• Drain the potatoes (skins on) 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 15-20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill or parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper, if using.
• 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 a few hours to allow the flavors to blend **.(See recipe update - introduction).
• Serve either cold or at room temperature.

MARTHA'S "ALL-AMERICAN POTATO SALAD"

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes
• Drain into a colander.
• Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.
• Drizzle with vinegar; set aside.
• Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat When water comes to a boil, turn off heat, cover and let stand for 13 minutes.
• Drain, and place in a bowl with cold water to cover. When cold, peel eggs.
• Chop 2 into 1/4 inch dice. Slice the third egg into 1/4 inch thick rounds, and set aside for garnish.
• Combine diced eggs, mayonnaise celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine.
• Add reserved potatoes to mayonnaise mixture.
• Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine.
• Chill for 30 minutes before serving.
• Garnish with paprika and reserved hard-boiled egg rounds.

MARTHA STEWART'S POTATO SALAD

Steps:

• Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
• Add salt; bring to a boil.
• Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
• Remove from heat, drain, and sprinkle with vermouth.
• Let stand until cool.
• In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
• Season to taste with salt and pepper.
• Cut potatoes into bite-size pieces, and transfer to a serving bowl.
• Pour dressing over the potatoes.
• Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.