Dill Sweet Potato Salad Food

SWEET /DILL POTATO SALAD

Steps:

• 1. Wash Peel & cube potatoes, then add to a large pot, cover with water and add about 2 teaspoons to 1 tablespoon kosher salt to water. Cook until potatoes are crisp tender but not mushy still slightly hard, about 15 minutes, or until knife releases easily when pierced with tip of sharp knife & potatoes still hold their shape.
• 2. Drain in a colander or strainer and set aside till needed. Some of the ingredients used in this recipe.
• 3. Chop both sweet gherkin & dill pickles into medium size chunks and add to a large bowl.
• 4. Chop carrot shreds into small pieces.
• 5. Now grate onion on box grater or in food processer, and squeeze out excess juice. Then add both onions and carrots to bowl with pickles & stir to blend.
• 6. Now add in the mayonnaise, yellow mustard, black pepper, pickle juice, and stir well to blend together.
• 7. Add in the cooked cubed potatoes, peeled and chopped boiled eggs , stir to mix, and then taste and add additional spices if desired. Serve at room temperature or chill and serve later if desired. Garnish with chopped chive and additional carrot shreds if desired.

DILL SWEET POTATO SALAD

Steps:

• Cube and steam sweet potatoes 8-10 minutes, until easily pierced with a fork.
• White they cool a bit, dice the cucumber and combine with the rest of the ingredients.
• Add in cooled sweet potatoes and stir well.
• Taste for salt and pepper and chill or serve room temperature.

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.

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.

DILL POTATO SALAD

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.