Creamy Dijon Dill Potato Salad Food

WARM DIJON POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
• Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

DILL AND SOUR CREAM POTATO SALAD

Steps:

• Put potatoes in a large pan, cover with water, and boil until tender.
• Drain, and cut into bite-sized pieces, leaving skins on.
• Combine remaining ingredients in a large bowl.
• Add hot potatoes, and mix until well coated.
• Refrigerate overnight before serving.

DIJON POTATO SALAD

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
• In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
• Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

MOM'S DILL POTATO SALAD

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.

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.

CREAMY DIJON-DILL POTATO SALAD

Steps:

• Put potatoes in large pot with enough water to cover potatoes. Season water with salt and bring to boil. Cook potatoes just until tender enough to pierce with a fork - about 25 minute.
• Drain potatoes and return to uncovered pot off the heat. Let them sit until almost room temperature.
• Cut up celery and mix with 3/4 tsp salt, and the remaining ingredients in a bowl large enough to hold the potatoes.
• When potatoes are cooled, cut them into 1 inch pieces and add them to the bowl. Stir in gentle until all potatoes are covered with the dressing.
• Cover and refrigerate until ready to serve.

CREAMY DIJON POTATO SALAD WITH BASIL

Steps:

• Boil potatoes until tender and cool.
• Mix together mayo, ranch, basil and Dijon and blend.
• Pan fry panchetta let drain.
• When potatoes are cool mix in sauce then gently fold in veges and cheese.
• Garnish with panchetta and a couple basil leaves.
• Let sit in fridge for 1 hour.
• ENJOY.

MUSTARD DILL POTATO SALAD

Steps:

• Directions:
• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender . Drain thoroughly and cool in the refrigerator for about 45 minutes.
• Combine the remaining ingredient in a large bowl. Add cooled potatoes and fold the two together.
• Chill at least 4 hours to blend the flavors. Overnight is best.