DILLED SCANDINAVIAN-STYLE POTATO SALAD
In traditional Scandinavian style this potato salad combines color with the addition of radishes and peas with fresh dill flavor. This is a super simple salad to whip up quickly. Cooking time does not allow for chilling time.
Provided by LAURIE
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add potatoes to large saucepan.
- Cover with water and bring to a boil.
- Cook until tender about 20 minutes.
- Drain and cool slightly.
- When cool enough to handle cut into halves or wedges.
- Transfer to large serving bowl.
- Add remaining ingredients.
- Toss gently.
- Cover and chill for at least 1 hour to meld flavors.
- Serve chilled or at room temperature, garnished.
Nutrition Facts : Calories 500.3, Fat 28.2, SaturatedFat 4.5, Cholesterol 91, Sodium 592.6, Carbohydrate 55.9, Fiber 6, Sugar 9.5, Protein 8.4
SWEDISH POTATO SALAD
Delicious Swedish style potato salad - perfect spring and summer side dish
Provided by wendy
Categories Family Food
Time 53m
Number Of Ingredients 5
Steps:
- Chop the potaoes into bitesized pices and boil for 5-8 minutes until just tender.
- Drain the potatoes and cool them in cold water whilst you make the potato salad dressing.
- Mix up the potato salad dressing - add the creme fraiche, mayonnaise, dill and gherkins to a large mixing bowl and mix together.
- Taste and season with salt and pepper to your own liking.
- Add the cooled potatoes and mix gently to coat everything.
- Tip the potato salad onto a serving platter and scatter over some more chopped dill.
Nutrition Facts : Calories 200 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 106 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CREAMY DIJON-DILL POTATO SALAD
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
Time 40m
Yield 12 servings
Number Of Ingredients 9
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.
SOUTHERN DILL POTATO SALAD
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
Time 1h10m
Yield 8
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, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g
MOM'S DILL POTATO SALAD
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
Time 2h30m
Yield 12
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, Carbohydrate 19.9 g, Cholesterol 13.3 mg, Fat 17.8 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 133.4 mg, Sugar 1.5 g
DILLED POTATO SALAD
Snips of fresh dill and green onion slices add color and flavor to this perfect potato salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Place potatoes in large saucepan. Add enough water to cover potatoes. Bring to a boil. Cook 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.
- In large bowl, mix potatoes and remaining salad ingredients. In medium bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour to blend flavors.
Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g
GERMAN POTATO SALAD WITH DILL
Categories Potato Side Dill Bon Appétit
Number Of Ingredients 9
Steps:
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
DILLED POTATO SALAD
What's a picnic without potato salad? This recipe will add delightful new flavor to yours, according to Cam Cox of Hemet, California. "The spices make the difference," she confirms.-Cam Cox, Hemet, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine potatoes, onions and parsley. Combine remaining ingredients; mix well. Pour over potato mixture and mix gently. Cover and chill for at least 1 hour.
Nutrition Facts :
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