CREAMY DILL SALAD DRESSING RECIPES

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CREAMY DIJON-DILL POTATO SALAD RECIPE | DAVE LIEBERMAN ...



Creamy Dijon-Dill Potato Salad Recipe | Dave Lieberman ... image

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

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 9

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

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.

CREAMY GREEK SALAD DRESSING RECIPE - FOOD.COM



Creamy Greek Salad Dressing Recipe - Food.com image

Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing.

Total Time 5 minutes

Prep Time 5 minutes

Yield 2 cups

Number Of Ingredients 9

1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1 -2 garlic clove, minced fine (depending on how strong you want your dressing)
1 teaspoon dried oregano (mediterranean)
1 tablespoon chopped fresh dill
salt & freshly ground black pepper
3/4 cup feta cheese, crumbled
3/4 cup buttermilk (or milk, but buttermilk is best, use 1/2 a cup if you want to use this as a dip)

Steps:

  • In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
  • With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
  • Chill at least 1 hour so the flavours meld.
  • Refrigerate, tightly covered.
  • This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
  • If the dressing separates, just give it a whizz in the blender again.

Nutrition Facts : Calories 677.2, FatContent 66.8, SaturatedFatContent 16.4, CholesterolContent 53.7, SodiumContent 727.1, CarbohydrateContent 9.7, FiberContent 0.2, SugarContent 8.8, ProteinContent 11.2

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