CREAMY DIJON-DILL POTATO SALAD
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
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.
SOUTHERN DILL POTATO SALAD
My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.
Provided by NE1canCook
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g
DILLED SCANDINAVIAN-STYLE POTATO SALAD
In traditional Scandinavian style this potato salad combines color with the addition of radishes and peas with fresh dill flavor. This is a super simple salad to whip up quickly. Cooking time does not allow for chilling time.
Provided by LAURIE
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add potatoes to large saucepan.
- Cover with water and bring to a boil.
- Cook until tender about 20 minutes.
- Drain and cool slightly.
- When cool enough to handle cut into halves or wedges.
- Transfer to large serving bowl.
- Add remaining ingredients.
- Toss gently.
- Cover and chill for at least 1 hour to meld flavors.
- Serve chilled or at room temperature, garnished.
Nutrition Facts : Calories 500.3, Fat 28.2, SaturatedFat 4.5, Cholesterol 91, Sodium 592.6, Carbohydrate 55.9, Fiber 6, Sugar 9.5, Protein 8.4
DILLED POTATO SALAD
What's a picnic without potato salad? This recipe will add delightful new flavor to yours, according to Cam Cox of Hemet, California. "The spices make the difference," she confirms.-Cam Cox, Hemet, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
BEST EVER DILL POTATO SALAD
Make and share this Best Ever Dill Potato Salad recipe from Food.com.
Provided by monsterchef
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Boil redskins with skins on until fork tender. Let cool.
- Chop cooled potatoes and other ingredients and put into a large mixing bowl. Set aside one egg,.
- Blend mayo, sugar and dill in a separate bowl then mix into salad ingredients. You may either add more of this dressing combo or less of it depending on your taste.
- Slice remaining egg and garnish top of salad with egg slices. Sprinkle with paprika if desired.
- Chill at least 4 hours. Enjoy!
Nutrition Facts : Calories 277.3, Fat 5.7, SaturatedFat 1.7, Cholesterol 186.5, Sodium 230.3, Carbohydrate 47.5, Fiber 4.1, Sugar 14.7, Protein 10.6
JANE'S FAMOUS DILLED POTATO SALAD
Fresh dill contributes a familiar zest to this classic potato salad.
Provided by Allrecipes Member
Time 4h
Yield 10
Number Of Ingredients 11
Steps:
- In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let stand until cool enough to touch, about 15 minutes.
- Meanwhile, in a large bowl, mix celery, mayonnaise, vinegar, onion, and pickle relish. Peel warm potatoes, cut into 1-inch chunks, and add to dressing; mix gently. Let stand at room temperature or chill until cool.
- Add eggs, parsley, and chopped dill; mix gently and season to taste with salt and pepper. Cover and chill until cold, at least 2 hours. Garnish with dill sprigs.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 42.7 g, Cholesterol 72 mg, Fat 19.4 g, Fiber 4.1 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 484 mg, Sugar 3.7 g
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- In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let stand until cool enough to touch, about 15 minutes.
- Meanwhile, in a large bowl, mix celery, mayonnaise, vinegar, onion, and pickle relish. Peel warm potatoes, cut into 1-inch chunks, and add to dressing; mix gently. Let stand at room temperature or chill until cool.
- Add eggs, parsley, and chopped dill; mix gently and season to taste with salt and pepper. Cover and chill until cold, at least 2 hours. Garnish with dill sprigs.
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