Southern Dill Potato Salad Recipes

EASY SOUTHERN POTATO SALAD RECIPE

Steps:

• Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
• Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
• While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
• Garnish with a dash of paprika.
• Refrigerate and serve chilled. Enjoy!

DILL POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
• Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
• Pour dressing over potatoes and toss gently. Chill before serving.

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.

SOUTHERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

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.

SOUTHERN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

EASY POTATO SALAD WITH DILL

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing.
• Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.