Dill Potato Salad It's not a picnic without potato salad. Dill is a refreshing summer herb that adds a lot of flavor to this old staple. Branch out and use other fresh herbs like basil, cilantro, thyme or rosemary.
Servings: 8
Prep time: 45 min
Cooking time: 15 min
Directions Boil or bake potatoes and refrigerate until chilled. Hard boil the eggs and refrigerate until chilled. Preferably the day before. In a mixing bowl add the mayonnaise, onions, relish, dill, mustard, vinegar, celery and sugar. Blend together. Dice the potatoes in ½ inch cubes and sprinkle the salt & pepper on the potatoes. Add the diced eggs and fold everything together until the potatoes are coated with the mayo mixture. Add more mayo if you like a more creamy potato salad. Remove to serving dish and refrigerate until time to serve. Never leave potato salad sit in the sun NOTE 1 - Red potatoes will stay more firm than russet potatoes. I always leave the pealing on both since that is where many of the nutrients are. But, if you have fussy eaters you will have to peal them. Russet potatoes will stay firmer if baked or microwaved then chilled in the refrigerator before dicing. Alternative Recipe Ideas
Return to Recipe Index This recipe brought to you by Chef Gary from Rocky Creek Valley Farm |