BEST WAY TO STORE DILL RECIPES
SOUTHERN DILL POTATO SALAD RECIPE | ALLRECIPES
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 Red Potato Salad
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 servings
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, CarbohydrateContent 10.8 g, CholesterolContent 133.6 mg, FatContent 24.1 g, FiberContent 1 g, ProteinContent 5.9 g, SaturatedFatContent 6.3 g, SodiumContent 412.7 mg, SugarContent 1.3 g
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SOUTHERN DILL POTATO SALAD RECIPE | ALLRECIPES
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.
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Reviews 4.6
Total Time 1 hours 10 minutes
Category Red Potato Salad
Calories 279.2 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 10 minutes
Category Red Potato Salad
Calories 279.2 calories per serving
- 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.
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