Tangy Dill Potato Salad Recipes

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DILL POTATO SALAD



Dill Potato Salad image

New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.

Provided by sal

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h5m

Yield 6

Number Of Ingredients 7

7 cups chopped new potatoes
1 (8 ounce) container sour cream
2 teaspoons chopped fresh dill weed
1 teaspoon dried parsley
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

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.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 35.5 g, Cholesterol 16.7 mg, Fat 8.1 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 345.9 mg, Sugar 1.5 g

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

TANGY GOAT CHEESE AND DILL POTATO SALAD



Tangy Goat Cheese and Dill Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds diced Yukon gold potatoes
Salt
1/4 cup white wine or 2 tablespoons white wine vinegar
1/2 cup goat cheese crumbles
1 cup yogurt, creme fraiche, or sour cream
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 small clove garlic, finely grated or minced
1/4 cup finely chopped dill
4 scallions, finely chopped, whites and greens
Freshly ground black pepper
2 dill pickles, chopped
4 radishes, thinly sliced

Steps:

  • Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes.
  • When the potatoes are cooked, return them to the hot pot and douse with a splash of wine or a couple tablespoons of white wine vinegar.
  • In a bowl, whisk together the goat cheese, yogurt, creme fraiche or sour cream, lemon juice, olive oil, and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper. Garnish the salad with chopped pickles and thinly sliced radishes and serve.

MOM'S TANGY POTATO SALAD



Mom's Tangy Potato Salad image

This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. -Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 15

2 pounds red potatoes, cubed
2 hard-boiled large eggs, chopped
1 small onion, chopped
1 celery rib, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
Dash ground mustard

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 148 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 235mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

TANGY POTATO SALAD



Tangy Potato Salad image

Make and share this Tangy Potato Salad recipe from Food.com.

Provided by Evie3234

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 lbs new potatoes, washed
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 red onion, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
1 stalk celery, sliced thin
salt
fresh ground black pepper

Steps:

  • Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
  • Drain well.
  • Mix together the vinegar and mustard, then slowly whisk in the oil.
  • When potatoes are cool enough to handle slice into a large bowl.
  • Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
  • Season, then toss gently to combine.
  • Leave to stand at least 1/2 an hour.
  • Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
  • Serve.

Nutrition Facts : Calories 249.2, Fat 7.2, SaturatedFat 1, Sodium 49.2, Carbohydrate 42.5, Fiber 5.6, Sugar 2.7, Protein 5.3

TANGY POTATO SALAD



Tangy Potato Salad image

Make and share this Tangy Potato Salad recipe from Food.com.

Provided by keithandstaceyfries

Categories     Potato

Time 3h

Yield 4-5 serving(s)

Number Of Ingredients 11

3 cups potatoes, peeled, cooked, and cubed
4 eggs, hard cooked, chopped
1 celery rib, chopped
1 sour dill pickle, chopped fine
1/2 cup Miracle Whip (or whipped dressing)
1 tablespoon sugar
2 tablespoons milk
1 tablespoon vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared mustard

Steps:

  • In a large bowl combine potatoes, eggs, celery and pickles.
  • In a small bowl, whisk remaining ingredients.
  • Pour over potato mixture, stir til combined.
  • Cover and refrigerate for a few hours before serving.

Nutrition Facts : Calories 182.2, Fat 5.4, SaturatedFat 1.8, Cholesterol 212.6, Sodium 880.3, Carbohydrate 24.4, Fiber 2.9, Sugar 4.8, Protein 9

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