Dilly Potato Egg Salad Recipes

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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.

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

In this delightful Deviled Egg Potato Salad recipe, creamy deviled eggs and classic potato salad come together to make a perfect dish for every picnic, cookout, or party.

Provided by Michelle

Categories     Side Dish

Time 30m

Number Of Ingredients 7

4 pounds potatoes (about 8 large)
12 hard boiled eggs
1 1/2 cups mayo
1/4 cup mustard
2 tablespoons white vinegar
2 tablespoons dill relish
Salt & pepper to taste

Steps:

  • Cut potatoes in half. In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
  • Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
  • Mash the egg yolks, as you would for deviled eggs.
  • Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
  • Fold dill relish into egg yolk mixture.
  • Chop the egg whites and add them in with the diced potatoes. Gently toss to combine.
  • Season with salt and pepper to taste.
  • Chill at least 1 hour, or preferably overnight, before serving.

Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 20 g, Protein 11 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 198 mg, Sodium 341 mg, Fiber 4 g, Sugar 1 g

OLD FASHIONED POTATO SALAD WITH EGG AND DILL



Old Fashioned Potato Salad with Egg and Dill image

Super easy to make Potato Salad with Egg and Dill is the only potato salad recipe you'll ever need.

Provided by Kellie

Categories     Side Dish

Time 1h35m

Number Of Ingredients 12

5 large Yukon Gold Potatoes (about 3 lbs, diced)
3 tbsp apple cider vinegar
2 large celery stalks (chopped)
4 green onions (chopped)
4 hard boiled eggs (peeled and chopped)
1/4 cup fresh dill (chopped)
1 1/4 cup mayonnaise
1 tbsp white vinegar
1 tbsp yellow mustard
1 tsp celery seed
1 tsp kosher salt
1 tsp pepper

Steps:

  • Bring the potatoes to a boil in a large pot of liberally salted water.
  • Turn the heat to low and cook the potatoes for 15-20 minutes or until fork tender. (You can stick a fork into a piece of potato easily.)
  • Drain the potatoes and transfer to a large bowl.
  • Immediately drizzle the apple cider vinegar over the potatoes and toss to coat.
  • Allow the potatoes to cool to room temperature.
  • Add the celery, onions, dill and egg to the potatoes and toss to combine.
  • In a medium bowl, whisk together the mayonnaise, mustard, vinegar, celery seed, salt and pepper until smooth.
  • Pour the dressing over the potato salad and toss to coat.
  • Transfer the potato salad to the refrigerator and chill for one hour or overnight.
  • Sprinkle with paprika and fresh chopped dill, if desired, prior to serving.

Nutrition Facts : Calories 347 kcal, Carbohydrate 15 g, Protein 7 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 586 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

DILLY POTATO SALAD



Dilly Potato Salad image

A new twist on the traditional potato salad.

Provided by Lori Buckridge

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 8

2 pounds red potatoes, diced
6 hard-cooked eggs, chopped
1 cup nonfat plain yogurt
3 tablespoons fat-free mayonnaise
¼ cup chopped green onions
1 teaspoon prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon garlic powder

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.
  • In a large bowl, combine the potatoes and chopped eggs.
  • Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.

Nutrition Facts : Calories 170 calories, Carbohydrate 25 g, Cholesterol 159.6 mg, Fat 4.2 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 1.3 g, Sodium 131 mg, Sugar 4.7 g

DILL, POTATO, AND EGG SALAD



Dill, Potato, and Egg Salad image

No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced eggs and chunky potatoes a lively zing in this tasty side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 10

3 shallots, peeled and thinly sliced lengthwise (3/4 cup)
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup sliced cornichons
2/3 cup lightly packed chopped fresh dill
4 hard-cooked eggs, peeled and coarsely chopped

Steps:

  • In a large bowl, soak shallots in cold water 5 minutes; drain. Toss with vinegar and lemon juice. Let stand 15 minutes.
  • In a large pot, cover potatoes by at least 2 inches of water; season generously with salt. Bring to a boil; cook until potatoes are easily pierced with the tip of a knife, 8 to 10 minutes. Meanwhile, stir mustard and oil into shallot mixture; season with salt and pepper. Drain potatoes; add to bowl while still warm, gently stirring until evenly coated in dressing. Let stand until no longer warm, about 1 hour, or cover and refrigerate up to 2 days. Before serving, gently fold in cornichons, dill, and eggs.

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

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