POTATO SALAD WITH DILL AND EGG RECIPES

Name: Dilly Potato & Egg Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings.
Ingredients: 4 pounds medium red potatoes (about 14), peeled and halved; 5 hard-boiled large eggs; 1 cup chopped dill pickles; 1 small onion, chopped; 1-1/2 cups mayonnaise; 1 teaspoon celery seed; 1/2 teaspoon salt; 1/4 teaspoon pepper; Paprika

DILLY POTATO & EGG SALAD RECIPE: HOW TO MAKE IT

Dilly Potato & Egg Salad Recipe: How to Make It image

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. —Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 9

Ingredients

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 326 calories, FatContent 22g fat (4g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 413mg sodium, CarbohydrateContent 25g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 6g protein.

DILL, POTATO, AND EGG SALAD RECIPE | MARTHA STEWART

Dill, Potato, and Egg Salad Recipe | Martha Stewart image

No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced eggs and chunky potatoes a lively zing in this tasty side dish.

Provided by Martha Stewart

Categories Salad Recipes

Total Time 35 minutes

Prep Time 35 minutes

Yield Serves 8 to 10

Number Of Ingredients 10

Ingredients

3 shallots, peeled and thinly sliced lengthwise (3/4 cup)
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup sliced cornichons
2/3 cup lightly packed chopped fresh dill
4 hard-cooked eggs, peeled and coarsely chopped

Steps:

In a large bowl, soak shallots in cold water 5 minutes; drain. Toss with vinegar and lemon juice. Let stand 15 minutes.
In a large pot, cover potatoes by at least 2 inches of water; season generously with salt. Bring to a boil; cook until potatoes are easily pierced with the tip of a knife, 8 to 10 minutes. Meanwhile, stir mustard and oil into shallot mixture; season with salt and pepper. Drain potatoes; add to bowl while still warm, gently stirring until evenly coated in dressing. Let stand until no longer warm, about 1 hour, or cover and refrigerate up to 2 days. Before serving, gently fold in cornichons, dill, and eggs.

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