Dill potato salad
Dill potato salad

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, dill potato salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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. New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard.

Dill potato salad is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Dill potato salad is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have dill potato salad using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Dill potato salad:
  1. Make ready 3/4 lb baby red potatoes
  2. Get 1/2 tbs dijon mustard
  3. Prepare 1 tbs dill pickle juice
  4. Prepare 1/2 tbs dill pickle juice
  5. Get 1/3 cup mayonnaise
  6. Take 1/4 tsp paprika
  7. Take 1/2 tsp salt
  8. Get 1/2 tsp pepper
  9. Make ready 1/2 cup celery, diced
  10. Take 1/4 cup dill pickle, chopped or relish
  11. Get 1/3 cup chopped green onion
  12. Prepare 1/4 cup loosely packed fresh finely chopped dill
  13. Make ready Optional: 2 hard boiled eggs, whites only, chopped

Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cool and cut into bite sized pieces. In a large bowl, mix all ingredients except the potatoes.

Instructions to make Dill potato salad:
  1. Bring whole potatoes to a boil and boil until tender, about 15 minutes. (Boil eggs, drain and cool if using) Drain, halve and quarter potatoes. Place in a large bowl. In a small bowl, mix 1 tbs pickle juice and 1/2 tbs dijon mustard. Pour over potatoes, toss to coat. Refrigerate at least 30mins or up to 1 hour.
  2. Add celery, pickles or relish, green onions, dill, (and eggs if using) to the bowl with the cooled potatoes.
  3. Mix mayonnaise, 1/2 tbs pickle juice, paprika, salt, and pepper and stir until smooth. Add to bowl of potatoes and toss to coat

Cool and cut into bite sized pieces. In a large bowl, mix all ingredients except the potatoes. Combine cooled potatoes with dill mixture and refrigerate at least one hour. And this dill potato salad is a knock-out. Think: tangy potatoes, drenched in a naturally creamy sauce made with olive oil and vinegar, punchy fresh herbs, and savory capers to round it out.

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