Danish Potato Salad With Dill Food

DILL POTATO SALAD

Steps:

• Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
• Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
• When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
• Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added 1/4 teaspoon more). Serve warm or room temperature.

MOM'S DANISH POTATO SALAD

Steps:

• Combine first 6 ingredients and bring to a boil.
• Gradually beat in well-beaten eggs.
• Cook, stirring constantly until slightly thickened.
• Remove from heat and add salad dressing.
• Mix well and pour over potato, egg, celery, onion and relish.
• Add more salt and pepper if desired.
• Refrigerate until well-chilled and enjoy.

DANISH POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

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.

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.

DANISH POTATO SALAD WITH DILL

Steps:

• Mix together yogurt, mayonnaise, onion, curry powder, mustard and salt.
• Add potatoes, dill and pepper to taste, stir gently.

DANISH POTATO SALAD

Steps:

• In a large saucepan, cover potatoes with water.
• Bring to boiling; reduce heat.
• Cover and simmer for 20 to 25 minutes or just until tender.
• Drain well; cool slightly.
• Peel and cube potatoes.
• Meanwhile, cut fresh green beans into 1-inch pieces.
• In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
• Drain.
• Cool.
• For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
• Gently stir in the potatoes and green beans.
• Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
• If necessary, stir in a little additional milk before serving.

DANISH POTATO SALAD

Steps:

• Combine first five ingredients; bring to boil; reduce heat.
• Beat the two eggs in a bowl.
• Slowly add 4 tablespoons of the the hot liquid, whisking all the while.
• Return to the pan and cook, stirring constantly until thick about 5 minutes.
• Cool slightly, stir in salad dressing and the prepared mustard.
• Combine vegetables and chopped eggs with dressing, season with salt and pepper to taste.
• You may not need all the dressing.

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.

CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES

Steps:

• Place the potatoes in a saucepan with a large pinch of kosher salt, cover with water by an inch or two, bring to a boil.
• Reduce heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes.
• (Test for doneness by spearing the potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the water, cook the potatoes a little longer.) Drain the potatoes and let them cool.
• When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl.
• Add the celery, radishes, scallions and dill and fold to distribute; set aside.
• In a small bowl whisk the cream until frothy but not stiffened.
• Whisk in the mayonnaise and mustard, then add the lemon juice, zest, 1/2 teaspoon of salt and the pepper.
• Pour the dressing over the salad and fold with a rubber spatula.
• Taste and adjust seasoning.
• Serve, or cover and chill for up to a day.