DILLY POTATO & EGG SALAD
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 is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 9
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, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
LOW SODIUM PICNIC POTATO SALAD
Adapted from Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. The last few times I've made it, I've used a bit of grated lemon peel instead of the lemon-herb seasoning. I generally don't include the Bac*O bits
Provided by echo echo
Categories Potato
Time 11m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Slice cooled potatoes (with skins) into chunks.
- Sauté the onion through dill together and set aside.
- Bring vinegar through sugar to a boil, remove from heat and add coriander through lemon-herb seasoning.
- Add broth to onion mixture, pour over potatoes and mix.
- Sprinkle Bac*Os over top.
- Serve warm or chill and serve cold.
Nutrition Facts : Calories 316.1, Fat 14, SaturatedFat 1.9, Sodium 61.1, Carbohydrate 43.3, Fiber 4.7, Sugar 3.1, Protein 5.2
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 :
NEW POTATO SALAD WITH DILL
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.
- Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.
- 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.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 20 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 454 milligrams, Sugar 1 gram, TransFat 0 grams
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
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