Red Potato Salad With Dill Recipes

RED POTATO SALAD WITH DILL

Steps:

• Prepare and cut potatoes, celery, onions and dill. (Alternately, you can also start with preparing the potatoes and chop the rest of the ingredients while they are cooking or chilling.)
• In a large pot, put cut potatoes into water. Add 1 tablespoon of salt and stir. Bring water to a boil and reduce heat to medium, cook for 20 minutes (check at 15) or until desired firmness is reached.
• Drain potatoes completely. Refrigerate until completely chilled throughout.
• While the potatoes are boiling, you can also boil the eggs by bringing water to a rolling boil, spoon each egg in, turn heat off and let them sit in the water for 10-12 mins. When the time is up, spoon eggs out of the water, rinse in cold water to prevent them from cooking further and put into a bowl and refrigerate until chilled. (You could also peel them under cold running water, right after they are cooked but I usually peel them later.) When they are completely chilled, remove shells and chop.
• Combine chilled potatoes, chopped celery, chopped onions, fresh chopped dill, chopped hard-boiled eggs, mayonnaise, Dijon mustard. You can add any additional salt and pepper to taste now or before serving. Garnish with extra dill sprigs. You can serve right away or chill in the refrigerator. Serve and enjoy!

EASY CREAMY DILL POTATO SALAD

Steps:

• Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
• Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
• Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.

DILLY RED POTATO SALAD

Steps:

• Make dressing:.
• Mix all of the ingredients in a bowl.
• Place potatoes, green onions and hard boiled egg in a serving platter. Add dressing and mix gently to combine. Garnish with dill sprigs. Serve immediately, or chill until served.

RED POTATO SALAD WITH SOUR CREAM AND DILL

Steps:

• Gather the ingredients.
• Cut the potatoes into small, bite-sized chunks and place in a medium saucepan.
• Cover with cold water and bring to a boil; cook for about 10 to 12 minutes, until just tender.
• Pour off water and set the pan in a larger pan of cold water to cool the potatoes quickly.
• In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle.
• In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard . Add to the potatoes and stir gently to combine.
• Fold in the dill and add salt and pepper to taste.

RED SKIN DILL POTATO SALAD

Steps:

• Cook potatoes in boiling water for approximately 10 minutes.
• Drain; transfer to a large bowl.
• Drizzle pickle juices over hot potatoes and toss gently.
• Cool to room temperature.
• Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
• Pour over potatoes.
• Add eggs, onions and pickles to potato salad and toss to blend.
• Refrigerate until serving time.

MOM'S DILL POTATO SALAD

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.

RED POTATO SALAD WITH DILL

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Drain; cool slightly. Combine potatoes, bell pepper and onion in large bowl. Whisk mayonnaise and all remaining ingredients in medium bowl. pour half of dressing over warm potato mixture; toss to coat. let stand 1 hour. (can be made 1 day ahead. Cover salad and remaining dressing separately; chill. Bring to room temperature before continuing.) Toss potato salad with remaining dressing and serve.

SOUTHERN DILL POTATO SALAD

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.