Potato Salad For Those Who Dont Like Potato Salad Aka Dillweed Food

DILL POTATO SALAD {RED SKINNED}

Steps:

• Place cut red skinned potatoes in a large saucepan and cover with water, making sure the water falls 1" above the potatoes.
• Heat pot on medium high until rapidly boiling.
• Reduce heat to medium and continue to boil until red potatoes are tender, which takes about 15 minutes. You should be able to stick a fork in them easily.
• Drain potatoes and rinse with cold water to cool them.
• In a large mixing bowl, add sour cream, mayonnaise, diced onion, diced celery, salt, pepper, mustard and apple cider vinegar. Mix well to form a dressing.
• Add cooled potatoes to a separate mixing bowl and dice eggs and add to potatoes.
• Sprinkle red potatoes and eggs with dill and mix well to evenly coat.
• Add dressing to potatoes and eggs and mix well (spatula works well).
• Cover and refrigerate overnight or at least a minimum of one hour until cold and flavors are melted together.
• Serve red potato salad as a side dish cold.

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.

POTATO SALAD FOR THOSE WHO HATE POTATO SALAD

Steps:

• Chop the potatoes into small pieces, you don't have to peel them.
• Boil the potatoes in water until tender, but do not overcook.
• While the potatoes are cooking, in a bowl mix the sour cream, honey dijon and spices together.
• Chop the red onion into very small pieces.
• Add the red onions to the sour cream mixture.
• When the potatoes are ready, rinse them in cold water until cool.
• Toss the potatoes in the sour cream mixture.
• Put into the fridge to chill.

POTATO SALAD FOR THOSE WHO DON'T LIKE POTATO SALAD (AKA DILLWEED

Steps:

• Cook potatoes in water to cover; drain.
• Peel; slice while warm.
• Combine oil, vinegar, salt, pepper, garlic powder, and onion powder; blend thoroughly.
• Pour 1/3 to 1/2 of the dressing over the potatoes. Let stand for at least 1 hour.
• Add mayonnaise, eggs, sour cream, onions, dill weed and celery to remaining dressing; combine with potato mixture. Chill until ready to serve.

HORSERADISH-DILL POTATO SALAD

Steps:

• Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
• Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
• Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.

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.