Red Skin Dill Potato Salad Food

RED SKIN DILL POTATO SALAD

Steps:

• Cook potatoes in boiling water for approximately 10 minutes.
• Drain; transfer to a large bowl.
• Drizzle pickle juices over hot potatoes and toss gently.
• Cool to room temperature.
• Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
• Pour over potatoes.
• Add eggs, onions and pickles to potato salad and toss to blend.
• Refrigerate until serving time.

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.

THE BEST CREAMY DILL POTATO SALAD

Steps:

• In a large stock pot with steamer insert on high heat, steam the potatoes whole (5 lbs takes about 50 min- remove smaller potatoes as they will cook faster. Let cool. Cut into 1 inch pieces leaving skin on but, discard skin that peels off easily while cutting.
• In a medium bowl, mix mayonnaise, dill pickle brine, mustard, vinegar, sugar, salt, pepper, and garlic.
• In a very large bowl, add cut potatoes, dill, chopped celery, eggs, and mayo mixture. Mix well and store in a covered container for several hours or overnight (is best.) Garnish with celery leaves.

RED POTATO SALAD WITH DIJON DRESSING

Steps:

• Dice the red potatoes into 1/2-inch cubes and place in a pot of cold water. Bring the potatoes to a simmer over high heat and cook until tender, about 10 minutes. Once the potatoes are tender, when pierced with a knife, drain and transfer to a large bowl.
• To the bowl with the potatoes add the honey, mustards, oil and vinegar. Add the scallions, celery and dill, then toss everything with the honey mustard dressing. Season with salt and pepper and serve.

RED SKINNED 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 and set in the refrigerator to cool.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

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.

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.

RED POTATO SALAD WITH DILL

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.

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.

RED POTATO SALAD (NON-CREAMY)

Steps:

• Whisk everything except potatoes, eggs, and chives.
• Toss potatoes with dressing.
• Add eggs and mix gently. Garnish with chives. Refrigerate.