Potato Salad For Those Who Dont Like Potato Salad Aka Dillweed Recipes

CREAMY DIJON-DILL POTATO SALAD

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.

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.

POTATO SALAD FOR THOSE WHO DON'T LIKE POTATO SALAD (AKA DILLWEED

Steps:

• Cook potatoes in water to cover; drain.
• Peel; slice while warm.
• Combine oil, vinegar, salt, pepper, garlic powder, and onion powder; blend thoroughly.
• Pour 1/3 to 1/2 of the dressing over the potatoes. Let stand for at least 1 hour.
• Add mayonnaise, eggs, sour cream, onions, dill weed and celery to remaining dressing; combine with potato mixture. Chill until ready to serve.

POTATO SALAD FOR THOSE WHO HATE POTATO SALAD

Steps:

• Chop the potatoes into small pieces, you don't have to peel them.
• Boil the potatoes in water until tender, but do not overcook.
• While the potatoes are cooking, in a bowl mix the sour cream, honey dijon and spices together.
• Chop the red onion into very small pieces.
• Add the red onions to the sour cream mixture.
• When the potatoes are ready, rinse them in cold water until cool.
• Toss the potatoes in the sour cream mixture.
• Put into the fridge to chill.

DILLED POTATO SALAD

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.

BETTER THAN POTATO SALAD

Steps:

• In a large bowl, combine rice, radishes, eggs, cucumber, celery and onion. Combine mayonnaise, mustard and salt. , Pour over rice mixture; toss to coat. Cover and refrigerate at least 1 hour.