Dilly Dally Potato Salad Recipes

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DILLY-OF-A-BAKED POTATO SALAD



Dilly-Of-A-Baked Potato Salad image

This potato salad is baked and served warm like a potato casserole.

Provided by MARBALET

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 4

Number Of Ingredients 13

3 russet potatoes
2 tablespoons vegetable oil
½ cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon prepared mustard
¼ teaspoon celery seed
⅓ teaspoon salt
½ cup water
2 tablespoons cider vinegar
½ cup chopped green bell pepper
¼ cup shredded carrots
½ teaspoon chopped fresh dill weed
¼ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.
  • Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
  • In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese.
  • Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 34.6 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 286.6 mg, Sugar 3 g

DILLY POTATO SALAD



Dilly Potato Salad image

This is a recipe I stumbled upon while surfing the web many years ago. It remains one of the best potato salads I've ever had. A departure from the usual eggs/mustard/pickles type of salad, it is best made with buttery new potatoes. A starchy potato like a Russet is not the best to use because it 1) does not keep it's shape very well when tossed and 2) the starchier the potato the less flavor it has and the more seasoning it needs. Family members have been known to fight over the last serving of this salad!

Provided by owensjo

Categories     Potato

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 10

4 lbs new potatoes
2 cups mayonnaise
2 cups sour cream
4 ounces cream cheese, softened
1 tablespoon lemon juice
1 tablespoon salt (to taste)
black pepper
2 dashes Tabasco sauce (optional)
3 tablespoons dried dill
1/2 cup finely chopped green onion

Steps:

  • 1. Clean, cut up, and boil potatoes in salted water to cover until tender but not falling apart.
  • 2. Drain and set aside to cool slightly but don't chill.
  • 3. Blend next 7 ingredients in food processor then stir in dillweed. Taste the dressing for seasoning and adjust to your taste. Remember seasonings, especially salt, tend to lose some of their flavor when chilled.
  • 4. Stir in green onions.
  • 5. While potatoes are warm, stir in half the dressing. Chill both salad and dressing until serving time. Just before serving time stir in enough of the remaining dressing to make the salad as creamy as you like it.
  • 6. This salad is best made several hours before serving.

DILLY POTATO SALAD (TASTE OF HOME)



Dilly Potato Salad (Taste of Home) image

I love to try new potato salad recipes, and this is a keeper. I added some extra pickles and threw in some pickle juice for more flavor. Recipe courtesy of Taste of Home Annual Recipes 2008.

Provided by AmyZoe

Categories     Potato

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

4 lbs red potatoes, halved
5 hard-cooked eggs
1 cup chopped dill pickle
1 small onion, chopped
1 1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
paprika

Steps:

  • Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15/20 minutes or until tender. Drain and cool.
  • Cut potatoes into 3/4-in. cubes. Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion.
  • In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika; garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Yield: 12-14 servings.

Nutrition Facts : Calories 257.3, Fat 12.3, SaturatedFat 2.2, Cholesterol 85.3, Sodium 463.6, Carbohydrate 32.3, Fiber 2.8, Sugar 4.5, Protein 5.9

DILLED POTATO SALAD



Dilled Potato Salad image

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

4 to 6 large red potatoes, cooked and cubed
3 green onions with tops, sliced
1/4 cup minced fresh parsley
1/2 cup mayonnaise
3 tablespoons half-and-half cream
1/2 teaspoon salt
1/4 teaspoon each dill weed, white pepper and garlic powder

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 :

GREEK DILLY-DALLY POTATO SALAD #SP5



Greek Dilly-Dally Potato Salad #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Fresh and rustic, this potato salad is sure to be a hit at your next BBQ! Goes great with lemon-herb chicken or vegetables!

Provided by alexandrawhip

Categories     Potato

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5

5 lbs Simply Potatoes Garlic Mashed Potatoes
1 ounce dill
1 lemon, juiced and zested
1 cup extra virgin olive oil
salt or pepper

Steps:

  • Squeeze lemon into a bowl, removing any seeds. Mix both bags of potatoes together with salt/pepper, lemon + zest, olive oil, chopped dill.
  • Chill and serve!

Nutrition Facts : Calories 193.8, Fat 21.6, SaturatedFat 3, Sodium 2.3, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 0.2

DILLY POTATO SALAD



Dilly Potato Salad image

Potato salad with a twist - less mayo, more mustard. And not sweet - dill pickles take the place of traditional sweet pickles, And seasonings are savory and piquant to match the dill.

Provided by dianegrapegrower

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs potatoes (russet or yukon gold, boiled, peeled, and cubed)
2 -4 tablespoons rice wine vinegar
3/4 medium red onion, chopped
4 celery ribs, chopped
2 medium dill pickles, chopped
4 hard-boiled eggs, chopped (optional)
3/4 cup low-fat mayonnaise
2 tablespoons prepared mustard
1/3 cup pickle juice or 1/3 cup rice wine vinegar
1 tablespoon dried dill weed
1 tablespoon seasoned pepper
1 tablespoon seasoning salt
1 tablespoon dried parsley
paprika
seasoned pepper

Steps:

  • Place potatoes in large bowl while warm. Sprinkle with rice wine vinegar and toss. Add all other vegetables, pickles, and eggs.
  • Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
  • Add dressing to vegetables and mix. Sprinkle top with paprika and seasoned pepper.
  • Chill at lest 2 hours to allow flavors to blend.

SOUTHERN DILL POTATO SALAD



Southern Dill Potato Salad image

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

10 unpeeled red potatoes
5 hard boiled eggs, roughly chopped
¾ cup sour cream
¾ cup mayonnaise
1 tablespoon apple cider vinegar, or to taste
1 tablespoon Dijon mustard, or to taste
½ white onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon celery salt
salt and black pepper to taste
1 tablespoon dried dill weed

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

DILLY POTATO & EGG SALAD



Dilly Potato & Egg Salad image

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

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

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.

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