Red Potato Salad With Dill And Artichoke Recipes

RED SKIN DILL POTATO SALAD

Steps:

• Cook potatoes in boiling water for approximately 10 minutes.
• Drain; transfer to a large bowl.
• Drizzle pickle juices over hot potatoes and toss gently.
• Cool to room temperature.
• Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
• Pour over potatoes.
• Add eggs, onions and pickles to potato salad and toss to blend.
• Refrigerate until serving time.

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.

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

RED POTATO SALAD WITH DILL AND ARTICHOKE

Steps:

• salt and pepper to taste cook potatoes until tender and cut into quarters mix all ingredients together in a seperate bowl

RED POTATO SALAD WITH DIJON DRESSING

Steps:

• Dice the red potatoes into 1/2-inch cubes and place in a pot of cold water. Bring the potatoes to a simmer over high heat and cook until tender, about 10 minutes. Once the potatoes are tender, when pierced with a knife, drain and transfer to a large bowl.
• To the bowl with the potatoes add the honey, mustards, oil and vinegar. Add the scallions, celery and dill, then toss everything with the honey mustard dressing. Season with salt and pepper and serve.

RED SKIN POTATO AND DILL SALAD

Steps:

• Place the potatoes in a sauce pan and cover with water. Bring the potatoes to a boil. Once the potatoes are boiling add the salt.
• Boil the potatoes for 15 minutes until tender when pierced with a fork.
• Drain the potatoes and set aside to cool for 20 minutes.
• Once the potatoes are cool, place them in a large bowl and add the sour cream, dill, celery, onions, and black pepper.
• Salt to taste and chill until ready to serve.

RED POTATO SALAD WITH DILL

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
• Place potatoes in large bowl. Add celery and onions; mix lightly.
• Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
• Refrigerate 1 hour.