EASY POTATO SALAD WITH DILL
Cucumbers add crunch to this simple dill potato salad. I have tried other vinegar, but I find that I prefer it with apple cider vinegar.
Provided by elsaw
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h30m
Yield 5
Number Of Ingredients 7
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing.
- Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 16.2 g, Cholesterol 4.2 mg, Fat 8.9 g, Fiber 2 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 70.6 mg, Sugar 1.3 g
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
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.
NEW POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
DILL POTATO SALAD
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
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
NEW POTATO SALAD WITH DILL
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.
- Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.
- Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 20 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 454 milligrams, Sugar 1 gram, TransFat 0 grams
RED POTATO SALAD WITH DILL
Cube red potatoes to make delicious Red Potato Salad with Dill. Mayo, sour cream and Dijon mustard make this potato salad with dill nice and creamy.
Provided by My Food and Family
Categories Home
Time 2h5m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
- Place potatoes in large bowl. Add celery and onions; mix lightly.
- Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
DILL AND SOUR CREAM POTATO SALAD
A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.
Provided by Felix4067
Categories Potato
Time 10h5m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 263.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 20, Sodium 172.7, Carbohydrate 35.3, Fiber 3.8, Sugar 3.6, Protein 4.2
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
DILL PICKLE POTATO SALAD
Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.-Nancy Holland, Morgan Hill, California More Pickle Recipes
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
Nutrition Facts : Calories 415 calories, Fat 30g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
BOILED POTATOES WITH DILL
Provided by Pierre Franey
Categories weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
- Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES
I generally only like one type of potato salad, but I tried this one once because it sounded interesting and I was thrilled with the result. It tastes incredibly light and refreshing and the radish adds a nice bite to it. It's my most requested potato salad recipe. From Fine Cooking magazine.
Provided by P48422
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 266.3, Fat 13, SaturatedFat 3.5, Cholesterol 18.7, Sodium 894.5, Carbohydrate 34.1, Fiber 5.3, Sugar 4.6, Protein 6.3
GERMAN POTATO SALAD WITH DILL
Categories Potato Side Dill Bon Appétit
Number Of Ingredients 9
Steps:
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
DILL POTATO SALAD
Try our delightful Dill Potato Salad today. Mayonnaise, seasoned with pepper and dill weed, lightly coats potatoes and green onions for a summery salad.
Provided by My Food and Family
Categories Herbs
Time 3h20m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 5
Steps:
- Mix mayo and seasonings until blended.
- Combine potatoes and onions in large bowl. Add mayo mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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