EASY POTATO SALAD WITH DILL
Cucumbers add crunch to this simple dill potato salad. I have tried other vinegar, but I find that I prefer it with apple cider vinegar.
Provided by elsaw
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h30m
Yield 5
Number Of Ingredients 7
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing.
- Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 16.2 g, Cholesterol 4.2 mg, Fat 8.9 g, Fiber 2 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 70.6 mg, Sugar 1.3 g
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.
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
PICKLED DILL CUCUMBER AND POTATO SALAD
This is an amazing salad! Plan a day in advance, the cucumbers have to marinate in the fridge for 24 hours in salt and vinegar. You can increase or reduce the amount of fresh dill. Use only firm English cucumbers for this, also yellow onions can be substituted for the green. This salad only gets better with refrigeration time. I like to add in some cooked chopped bacon to this, you can add in really anything you like.
Provided by Kittencalrecipezazz
Categories Potato
Time P1D
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine 1/4 cup plus 2 tablespoons vinegar and 1 tablespoon coarse salt; stir until the salt dissolves.
- Place the sliced cucumbers and 1/2 cup dill in a heavy-duty plastic resealable bag.
- Add in the vinegar/salt mixture and seal the bag tightly, turn the bag to coat the cucumbers with the vinegar mixture.
- Place the bag on top of a bowl in refrigerator overnight.
- After the 24 hours, drain the cucumbers over a sieve; leave to drain well for 1-3 hours; discard the brine.
- Cook potatoes in a large pot of boiling water with salt and 1 tablespoon white vinegar for about 30 minutes or until fork-tender; drain and cool completely.
- Dice the potatoes into about 1-inch cubes and place in a large bowl; season generously with salt and pepper.
- Add in the drained cucumbers, green or yellow onions, radishes and remaining 3 tablespoons dill; toss gently to combine; let stand at room temperature for 1 hour.
- Add in the mayonnaise; mix to combine and season with more salt and pepper if needed to taste.
- Serve cold or room temperature.
Nutrition Facts : Calories 354.6, Fat 15.2, SaturatedFat 2.2, Cholesterol 11.5, Sodium 1205.2, Carbohydrate 50.7, Fiber 4.7, Sugar 6.8, Protein 5.5
DILLED POTATO AND PICKLED CUCUMBER SALAD
Categories Potato Side Picnic Cucumber Summer Dill Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
- Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
- Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.
TOMATO AND PICKLED DILL CUCUMBER SALAD
lovely with most foods, hot or cold. I adore both tomatos and pickled cucumbers so this is an ideal salad for me. Adds a bit of tartness to most bland foods. best served chilled and freshly sliced.
Provided by Belle Vix
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- slice ingredients.
- layer alternately on a round plate in decreasing circles.
- garnish with parsley.
Nutrition Facts : Calories 65.8, Fat 0.8, SaturatedFat 0.1, Sodium 2372, Carbohydrate 14.2, Fiber 5.2, Sugar 8.4, Protein 3.3
CUCUMBERS WITH DILL
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
POTATO, CUCUMBER AND DILL SALAD
Categories Salad Potato Side Low Fat Vegetarian Cucumber Summer Healthy Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.
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- Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
- Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
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