Potato Salad With Dill White Wine And Green Apple Food

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.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

EASY POTATO SALAD WITH DILL

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.

GERMAN POTATO SALAD WITH DILL

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.

WHITE POTATO SALAD (NO MUSTARD)

Steps:

• Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
• Lay out on counter for an hour or so to cool nicely.
• Peel, and cube.
• I usually do this with no recipe, so I have estimated the amounts as closely as possible.
• While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
• In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
• Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
• You may have some mix left over, but don't throw it out.
• After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
• Refrigerate for at least 4 hours before serving.
• It may taste salty until after it's refrigerated a while.
• If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
• Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
• The same applies if you like it sweeter.

DILL POTATO SALAD

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.

NEW POTATO SALAD WITH DILL

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.

POTATO SALAD WITH DILL, WHITE WINE, AND GREEN APPLE

Steps:

• Put potatoes into a medium saucepan, and cover with cold water by about 1 inch. Add 2 teaspoons salt. Bring to a boil. Reduce to a simmer. Cook until tender when pierced with a fork, 15 to 20 minutes. Drain, and set aside until just cool enough to handle; peel if desired. Cut into 1/2-inch-thick pieces.
• Meanwhile, stir together shallots, wine, vinegar, and 1 teaspoon salt in a large bowl. Add warm potatoes; toss to coat potatoes. Add parsley, dill, and oil; toss gently to coat potatoes. Season with salt and pepper. Stir in apple. Serve immediately, or refrigerate up to 4 hours; bring to room temperature before serving.

VEGAN GERMAN POTATO SALAD

Steps:

• Wash and scrub the potatoes, place in a medium size pot, and fill with water, cover the potatoes with at least 1 inch of water. Bring the water and potatoes to a boil, reduce heat to medium and cook for 5 - 6 minutes, or until potatoes are just fork tender. Drain potatoes using a colander, and run potatoes under cool running water for 10 seconds or so. Set aside.
• While the potatoes are cooking, prep the shallot, cucumber and dill, and make the dressing.
• In a small bowl, whisk together the oil, apple cider vinegar, mustard, salt and pepper. Mix until the mustard emulsifies and dressing is somewhat creamy.
• In a medium mixing bowl, add the potatoes, shallots, cucumber and dill, pour the dressing overtop and toss to coat. Add more salt, pepper, or dill to taste. Add a squeeze of lemon overtop.
• with sliced vegan sausage or add a handful of homemade Coconut Bacon. Even a can of chickpeas, drained and rinsed would be great added to the salad for protein!
• in the refrigerator, in an airtight container, for up to 5 - 6 days.
• Serves 3, or 6 small sides.

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.

RED POTATO SALAD WITH SOUR CREAM AND DILL

Steps:

• Gather the ingredients.
• Cut the potatoes into small, bite-sized chunks and place in a medium saucepan.
• Cover with cold water and bring to a boil; cook for about 10 to 12 minutes, until just tender.
• Pour off water and set the pan in a larger pan of cold water to cool the potatoes quickly.
• In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle.
• In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard . Add to the potatoes and stir gently to combine.
• Fold in the dill and add salt and pepper to taste.

GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL

Steps:

• Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
• Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.
• Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.

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 WITH DILL PICKLE RELISH

Steps:

• Gather the ingredients.
• Put the potatoes in a large saucepan; cover with cold water and add 1 teaspoon of salt. Bring to a boil. Cover the pan, reduce the heat, and simmer until potatoes are tender-about 12 to 15 minutes. Drain and let the potatoes cool.
• In a large bowl, combine the potatoes, eggs, green onions, celery, relish, mustard, and 1 cup of mayonnaise. Stir gently to combine. Stir in more mayonnaise, as needed, along with the celery seeds and salt and pepper, to taste.
• Cover the salad and chill it until serving time.
• Enjoy!

DILL AND GREEN OLIVE POTATO SALAD

Steps:

• Cook potatoes until just soft, about 10 minutes.
• Mix potatoes together with remaining ingredients in large serving bowl.