Bonnies Dill Lovers Potato Salad Recipes

BONNIE'S DILL LOVER'S POTATO SALAD

Steps:

• 1. I steam the red potatoes whole and unpeeled in a steamer until they are done. It takes about 45 to 55 minutes. I prefer the texture of the potatoes, they are firm and dry and don't fall apart. I usually steam my potatoes one day, chill them, and make the salad the next day. Boiled potatoes are not recommended. The salad is easy, and you can make it quickly.
• 2. Or if you are running out of time, you can cut them up like this and steam them. If you do that, let them cool before you add the ingredients to the potatoes.
• 3. Time saver tip: When I steam potatoes in my tier steamer, I steam a lot and use them during the week in my dishes. While the potatoes are steaming, I also steam 6 eggs. The steamer makes great "boiled" eggs. I may also steam some vegetables for another meal.
• 4. In a medium size bowl, add the chilled potatoes and the fine chopped green onions with the white part and the dill. Mix the Fage Greek Yogurt and the salt and pepper in a small bowl. Pour the mixture over the potatoes, onions and dill. Gently mix well. You can eat the salad right away, but we prefer it chilled. I also like this salad with crumbled bacon on top, but that is just me! :)
• 5. Enjoy!

BONNIE'S YUKON GOLD DILL POTATO SALAD

Steps:

• 1. MAKE THE HERB VINEGAR first: Add the 1/4 cup white wine vinegar and the 1 tablespoons of dill weed to a one-cup glass measuring cup and microwave one minute, remove and let cool and steep while you peel the potatoes and get them ready to boil. MAKE AN HERB SACHET: Take a coffee filter and place 3 tablespoons dill weed in it and tie it with a kitchen string. Peel and cut potatoes into 3/4 inch pieces and cover with water, and add one tablespoon of salt and the herb sachet. Bring the potatoes to a boil, cook until tender but not overcooked. Drain thoroughly. Discard the sachet. Place the potatoes in a large mixing bowl.
• 2. MEASURE AND ADD HERB VINEGAR: Add 2 tablespoons of the herb vinegar and reserve the rest for later. Drizzle it evenly over the hot potatoes and stir gently until covered. Refrigerate until cool, about 30 minutes, stir once more during that time.
• 3. MAKE THE DRESSING: In a small bowl, mix the mayonnaise, sour cream, the rest of the dill and vinegar mixture, mustard, salt, and pepper, and whisk until smooth. Refrigerate. Chop the scallions thin, set aside.
• 4. ADD DRESSING TO POTATOES: When the potatoes have cooled, add the dressing, stir in the scallions and the reserved herb vinegar. Cover and refrigerate to let flavors blend, about 30 minutes. Season with the salt and pepper. This is how it looks when finished. Enjoy!