DILL AND SOUR CREAM POTATO SALAD
A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.
Provided by Felix4067
Categories Potato
Time 10h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes in a large pan, cover with water, and boil until tender.
- Drain, and cut into bite-sized pieces, leaving skins on.
- Combine remaining ingredients in a large bowl.
- Add hot potatoes, and mix until well coated.
- Refrigerate overnight before serving.
Nutrition Facts : Calories 263.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 20, Sodium 172.7, Carbohydrate 35.3, Fiber 3.8, Sugar 3.6, Protein 4.2
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
DILL POTATO SALAD {RED SKINNED}
Dill Potato Salad, a creamy red skinned potato salad loaded with flavorful dill spice and red potatoes, is a perfect crowd pleasing recipe. This classic potato salad recipe can be found as a potluck dish and side dish for summer barbecues and is a must have homemade menu item all summer long.
Provided by Trisha Haas - Salty Side Dish
Categories Salad Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Place cut red skinned potatoes in a large saucepan and cover with water, making sure the water falls 1" above the potatoes.
- Heat pot on medium high until rapidly boiling.
- Reduce heat to medium and continue to boil until red potatoes are tender, which takes about 15 minutes. You should be able to stick a fork in them easily.
- Drain potatoes and rinse with cold water to cool them.
- In a large mixing bowl, add sour cream, mayonnaise, diced onion, diced celery, salt, pepper, mustard and apple cider vinegar. Mix well to form a dressing.
- Add cooled potatoes to a separate mixing bowl and dice eggs and add to potatoes.
- Sprinkle red potatoes and eggs with dill and mix well to evenly coat.
- Add dressing to potatoes and eggs and mix well (spatula works well).
- Cover and refrigerate overnight or at least a minimum of one hour until cold and flavors are melted together.
- Serve red potato salad as a side dish cold.
Nutrition Facts : ServingSize 1 Servings, Calories 322 kcal, Carbohydrate 36 g, Protein 8 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 269 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 11 g
CREAMED DILL POTATOES
Tender, tiny, tasty red potatoes slathered in a creamy dill sauce make a versatile side for all kinds of meat entrees. This never-fail recipe always brings raves to Geraldine Hagemann in Rembey, Alberta.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.
Nutrition Facts :
CREAMY DILL PICKLED POTATO SALAD!
This is for the dill pickle lovers! Nice served along with Recipe #199670 makes a meal very easy to prepare because you can make this the day before and the ham is so easy just add some greens or make ham sandwiches.
Provided by Rita1652
Categories Potato
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the potatoes in a large bowl.
- Sprinkle with the pickle juice and gentle toss.
- Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs add to potatoes stirring in and season with salt and pepper.
- Adding more mayonnaise to the creaminess you desire.
- Serve room temperature or chilled.
Nutrition Facts : Calories 187.3, Fat 8.4, SaturatedFat 1.5, Cholesterol 75.6, Sodium 313.9, Carbohydrate 23.8, Fiber 2.1, Sugar 3.1, Protein 4.6
EASY CREAMY DILL POTATO SALAD
Be sure to cook your red potatoes until they are easily pierced with a fork and the skin begins to pull away from the potato. This will ensure the potatoes are soft enough to smash, adding to the creaminess of the salad.
Provided by Heidi
Categories Side Dish
Time 40m
Number Of Ingredients 9
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.
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.
DILL POTATO SALAD
New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.
Provided by sal
Categories Salad Potato Salad Recipes No Mayo
Time 1h5m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 35.5 g, Cholesterol 16.7 mg, Fat 8.1 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 345.9 mg, Sugar 1.5 g
CREAMY DILL POTATO SALAD RECIPE
Steps:
- Using an Instant pot, add the steaming trivet, and 2 cups of water or enough water until it reaches the top of the trivet. Add the unpeeled potatoes on top of the trivet. Close the lid and make sure the lid is on "sealing". Press the "steam" button and manually change the timer to 7 minutes. When the timer is up, turn the knob to "venting" and do a quick release. Open the lid and remove the potatoes. If you do not have an Instant Pot, boil the potatoes for about 15-20 minutes or until the potatoes are cooked through but still firm. Peel the potatoes, and do a rough chop for about 1 inch pieces.
- In a large bowl, add the diced potatoes, sliced carrots, and pickles, and half the chopped dill. Toss.
- Dressing
- In a bowl, add sugar and water. Use a spoon to help dissolve the sugar more quickly.
- Add mayonnaise, yellow mustard, pickle juice, apple cider vinegar, and extra virgin olive oil. Mix well. Season with salt and black pepper. To help to remove any clumps, put the sauce through a sieve.
- Add the dressing to the potatoes and mix well until all the potatoes are coated.
- Before serving, add in the chives and the remaining dill, and toss. Add freshly cracked black pepper. Serve.
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- Place the potatoes and 2 teaspoons salt in a large pot, add enough cold water to cover, and bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes.
- Meanwhile, combine the oil, vinegar, mayonnaise, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
- Drain the potatoes and immediately toss with the dressing. Let sit, tossing occasionally, until the dressing is absorbed, 8 to 10 minutes. Add the celery and dill and toss to combine.
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5/5 (1)Category Side DishCuisine SouthernTotal Time 25 mins
- Place potatoes in a large pot. Cover with water and add 2 teaspoons salt. Bring water to a boil. Reduce heat and simmer until potatoes are soft, about 15 to 20 minutes.
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- Wash and cut the potatoes, with the peel, into 1 inch cubes. Place in a large pot and fill with water. Boil 10 to 15 minutes, or until soft. Drain and slightly cool.
- Whisk together the sour cream, mayonnaise, vinegar, lemon juice, Dijon, celery salt, and dill in a small measuring cup or mixing bowl. Set aside.
- Add the potatoes, onion, celery, and eggs into a large bowl. Pour the sauce over the top and lightly toss to coat.
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3/5 (361)Total Time 40 minsServings 8Calories 233 per serving
- Fill a large saucepan with 1 inch of water and fit with a steamer basket. Steam the potatoes until tender, 15 to 18 minutes; let cool.
- Toss the potatoes with the sour cream, mayonnaise, dill, lemon juice, scallions, 1 teaspoon salt, and ½ teaspoon pepper. Refrigerate for up to 8 hours.
THE BEST CREAMY DILL POTATO SALAD (EASY 20-MINUTE RECIPE ...
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5/5 (5)Total Time 20 minsCategory SideCalories 239 per serving
- Place potatoes in a large pot of cold, salted water. Bring to a boil over high heat, then reduce heat to low and simmer for 15 - 20 minutes or until potatoes are fork-tender.
- Drain potatoes and rinse with cold water to stop the cooking process. Set potatoes aside to cool down to room temperature.
- In a large bowl, whisk together the yogurt, mayonnaise, dill, lemon juice and garlic. Season with salt and pepper to taste.
- Add the cooked potatoes, cucumber and red onion to the bowl. Use a rubber spatula to gently combine with the yogurt mixture. Serve chilled.
SOUR CREAM DILL POTATO SALAD - LITTLE BROKEN
From littlebroken.com
Cuisine AmericanTotal Time 30 minsCategory SideCalories 309 per serving
- Place potatoes into a 4-quart pot and cover with about 7 cups of cold water. Add 2 teaspoons of salt and set the pot over medium/high heat. When the potatoes come to a boil, reduce the heat to a simmer and cook the potatoes for 8-12 minutes or until fork-tender. Immediately drain and allow to cool until just able to handle. Cut the potatoes further into bite-size pieces, about 3/4-inch pieces, or depending on the size of the potatoes, feel free to leave them quartered.
- In a large bowl, combine the potatoes, eggs, celery, pickles, sweet onions, green onions, and dill.
- In a separate bowl, whisk together the mayonnaise, sour cream, and mustard. Fold into the potato mixture and season with salt and pepper to taste.
- Cover and chill the potato salad for 1-2 hours up to overnight. Give the salad a good toss before serving.
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5/5 (2)Total Time 30 minsCategory SideCalories 306 per serving
- Place potatoes in a large pot with a hefty pinch of salt and fill with water, bring to a boil, reduce heat to a gentle boil and cook about 13 – 15 minutes, until potatoes are just fork tender. Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). Using your thumb and index finger, pinch the skin and you’ll see it move, skin should come off easily. Cut the potatoes into 1/2 – 3/4 inch cubes.
- In a small bowl, combine the tahini/mayo, mustard, lemon juice, salt and pepper. Mix well. If using tahini, add water slowly until desired consistency. If dressing is too thick, add a tad more water or lemon juice. Alternately, if dressing is too thin, add more tahini or mayo.
- In a large bowl (or pot you cooked the potatoes in) place the potatoes, chickpeas, celery, onion and dill. Pour the dressing over top and mix to combine. Season with mineral salt and fresh cracked pepper.
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5/5 (4)Total Time 40 minsCategory Side DishCalories 335 per serving
- Add ½ cup mayo, 2 Tbsp. Dijon mustard, 3 Tbsp. kosher pickle juice, ½ tsp. Garlic powder, ½ tsp. Onion powder, ¼ tsp. kosher salt, and ¼ tsp. Pepper to a small bowl. Stir until completely combined with a fork or a small whisk.
- Place the cooled potatoes and chopped eggs in a large mixing bowl. Drizzle some of the dressing over the top and carefully fold the dressing into the salad. Continue to add as much dressing as you like until the salad has reached your desired consistency.
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Ratings 6Calories 210 per servingCategory Salad
- Place potatoes in a large saucepan or pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain, place in a large bowl, and season with lemon juice.
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