POTATO SALAD RECIPE DILL RECIPES
MOM'S DILL POTATO SALAD RECIPE | ALLRECIPES
This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.
Provided by Tsubaki
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 244.8 calories, CarbohydrateContent 19.9 g, CholesterolContent 13.3 mg, FatContent 17.8 g, FiberContent 2.1 g, ProteinContent 3 g, SaturatedFatContent 4.1 g, SodiumContent 133.4 mg, SugarContent 1.5 g
DILL POTATO SALAD RECIPE | MYRECIPES
Provided by MyRecipes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook potato wedges in boiling water to cover in a saucepan 25 minutes or until tender; drain and add peas.
- Stir together mayonnaise and next 7 ingredients in a large bowl. Add potato mixture; toss to coat. Cover and chill at least 2 hours. Garnish, if desired.
- Prep: 15 min., Cook: 25 min., Chill: 2 hrs.
Nutrition Facts : Calories 178 calories, CholesterolContent 7 mg, FatContent 5.1 g, SodiumContent 279 mg
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Reviews 5
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- 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.
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NEW POTATO SALAD WITH DILL RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
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- 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.
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Red potatoes are a perfect choice in this salad because they keep their shape when sliced and they add color. Leftover meat or chicken may be added to this salad for a main dish.
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Reviews 4
Total Time 35 minutes
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Reviews 4
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Reviews 1
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