DILL POTATO SALAD {RED SKINNED}
Dill Potato Salad, a creamy red skinned potato salad loaded with flavorful dill spice and red potatoes, is a perfect crowd pleasing recipe. This classic potato salad recipe can be found as a potluck dish and side dish for summer barbecues and is a must have homemade menu item all summer long.
Provided by Trisha Haas - Salty Side Dish
Categories Salad Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Place cut red skinned potatoes in a large saucepan and cover with water, making sure the water falls 1" above the potatoes.
- Heat pot on medium high until rapidly boiling.
- Reduce heat to medium and continue to boil until red potatoes are tender, which takes about 15 minutes. You should be able to stick a fork in them easily.
- Drain potatoes and rinse with cold water to cool them.
- In a large mixing bowl, add sour cream, mayonnaise, diced onion, diced celery, salt, pepper, mustard and apple cider vinegar. Mix well to form a dressing.
- Add cooled potatoes to a separate mixing bowl and dice eggs and add to potatoes.
- Sprinkle red potatoes and eggs with dill and mix well to evenly coat.
- Add dressing to potatoes and eggs and mix well (spatula works well).
- Cover and refrigerate overnight or at least a minimum of one hour until cold and flavors are melted together.
- Serve red potato salad as a side dish cold.
Nutrition Facts : ServingSize 1 Servings, Calories 322 kcal, Carbohydrate 36 g, Protein 8 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 269 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 11 g
RED POTATO SALAD WITH SOUR CREAM AND DILL
Steps:
- Gather the ingredients.
- Cut the potatoes into small, bite-sized chunks and place in a medium saucepan.
- Cover with cold water and bring to a boil; cook for about 10 to 12 minutes, until just tender.
- Pour off water and set the pan in a larger pan of cold water to cool the potatoes quickly.
- In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle.
- In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard . Add to the potatoes and stir gently to combine.
- Fold in the dill and add salt and pepper to taste.
Nutrition Facts : Calories 408 kcal, Carbohydrate 34 g, Cholesterol 142 mg, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, Sodium 475 mg, Sugar 4 g, Fat 26 g, ServingSize 6 servings, UnsaturatedFat 0 g
RUTH'S RED LENTIL AND POTATO SOUP
I made up this recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out. A warm loaf of sourdough bread is all you need to complete your meal!
Provided by RUTH GOOCH
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
- Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 29 g, Cholesterol 5.1 mg, Fat 2.5 g, Fiber 6.9 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 171.9 mg, Sugar 3.6 g
RED SKIN DILL POTATO SALAD
There are no words!! My hubby and I eat this warm it is so good - we just can't wait for the potatoes to cool before adding the dressing to them! This was originally a Bon Appetit/Gourmet recipe that has been tweaked to our family's liking! Cooking time includes time for the potatoes to cool.
Provided by Mom2Rose
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
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
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
Make and share this Red Skin Potato and Dill Salad recipe from Food.com.
Provided by cervantesbrandi
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 238.7, Fat 9.7, SaturatedFat 3.6, Cholesterol 13.3, Sodium 1000.8, Carbohydrate 34.3, Fiber 3.1, Sugar 2.9, Protein 4.5
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