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 Salad Potato Salad Recipes Red Potato Salad Recipes
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
POTATO SALAD FOR THOSE WHO DON'T LIKE POTATO SALAD (AKA ...
My name for it says it all. This is what I grew up eating and is the only kind that I have ever tried and liked. My friend Steph always swore that she hated the stuff, too, till she tried this. Now she, and many others, are converts too. The original is made with full fat mayo and either whole milk yogurt or sour cream, but the light is just as good. Just remember to hard boil the eggs :-)
Total Time 3 hours
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook potatoes in water to cover; drain.
- Peel; slice while warm.
- Combine oil, vinegar, salt, pepper, garlic powder, and onion powder; blend thoroughly.
- Pour 1/3 to 1/2 of the dressing over the potatoes. Let stand for at least 1 hour.
- Add mayonnaise, eggs, sour cream, onions, dill weed and celery to remaining dressing; combine with potato mixture. Chill until ready to serve.
Nutrition Facts : Calories 282, FatContent 17.6, SaturatedFatContent 2.9, CholesterolContent 78.1, SodiumContent 393.1, CarbohydrateContent 26.3, FiberContent 3, SugarContent 4.2, ProteinContent 5.3
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