Tag Archives: potato salad

Dill Potato Salad

Dill Potato Salad
Dill Potato Salad

 

 

 

 

 

 

 

Dill Potato Salad

I made this recently for a family get together and received nothing but raves from everyone, so I guess this one is pretty much a winner and will become my go to potato salad.

In general for potato salads you want a low starch potato, ideally if you can find them fingerlings, if not then small red potatoes or even in a pinch Yukon golds.  The small red potatoes are easy for me to find so I use them in just about all my recipes, unless of course I can find the fingerlings at the green grocers.

Ingredients for Dill Potato Salad

For a small side, this recipe could serve up to 10-12 people.  

  1. 3#’s small waxy potatoes peeled
  2. Salt and pepper to taste

For the Dill Potato Salad Dressing:

  1. 1 cup sour cream
  2. 1 cup mayonnaise
  3. ¼ cup whole milk (approximate)
  4. 3 hard-boiled eggs* chopped
  5. 1 medium sweet onion finely diced
  6. salt & pepper ( 1 tsp each approximate)
  7. ½ tsp celery salt
  8. 1 tsp chopped dill ( if using fresh add more)

* for perfect hard boiled eggs see: http://www.rantsravesandrecipes.com/category/recipes/egg-dishes/hard-boiled-egg/

Directions for Dill Potato Salad

In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.

Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.

In a bowl combine all the dressing ingredients except for the milk and whisk briskly to combine.  Add the milk a little at a time until you have loose dressing, that is not too thick and not too runny.

Take the potatoes and cut each one in half,  then halve again and cut into small ¼” – ½” cubes separating the cut pieces into a serving bowl  and lightly season with salt and pepper.

Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.

Refrigerate until ready to serve, at least an hour.  You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.

Here are a few Items to help make this recipe:
Cuisinart 76610-26G Chef’s Classic 10-Quart Stockpot with Glass Cover
Cuisinart 76610-26G Chef’s Classic 10-Quart Stockpot with Glass Cover

 

 

The official Taste Tester
The official Taste Tester

 

 

 

 

 

 

 

 

I’m not a fan, “skip the salad and throw more chicken on the grill” is my motto!

 

 

Dill Potato Salad

Dill Potato Salad

Ingredients

  1. For a small side, this recipe could serve up to 10-12 people.
  2. 3#'s Small waxy potatoes peeled
  3. Salt and pepper to taste
  4. For the Dill Potato Salad Dressing:
  5. 1 cup sour cream
  6. 1 cup mayonnaise
  7. ¼ cup whole milk (approximate)
  8. 3 hard-boiled eggs* chopped
  9. 1 medium sweet onion finely diced
  10. salt & pepper ( 1 tsp each approximate)
  11. ½ tsp celery salt
  12. 1 tsp chopped dill ( if using fresh add more)

Instructions

  1. In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.
  2. Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.
  3. In a bowl combine al the dressing ingredients except for the mild and whisk briskly to combine. Add the mild a little at a time until you have loose dressing, that is not too thick and not too runny.
  4. Take the potatoes and cut each one in half, then halve again and cut into small ¼" - ½" cubes separating the cut pieces into a serving bowl and lightly season with salt and pepper.
  5. Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.
  6. Refrigerate until ready to serve, at least an hour. You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.
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Potato Salad

Potato Salad
Potato Salad

 

 

 

 

 

 

Potato Salad

The 4th of July is coming up very soon.  Memories of picnics, BBQ’s , fireworks and lazy hazy days.  No matter what you decide to serve as a main entree potato salad goes with them all.  Easy to make at home, there really isn’t a reason to buy the store bought stuff.

There are many different styles and flavors of potato salad.  First up is a simple and tasty one.

Ingredients for Potato Salad:

  1. Potatoes ( waxy work best-Yukon Gold or red skinned etc.)
  2. mayonnaise
  3. sour cream
  4. finely diced white onion
  5. finely diced clerey
  6. celery salt
  7. pepper
  8. A good BBQ Sauce (I like Kraft Hickory)
  9. parsley

The amounts of this recipe are totally dependent on how many people your making it for, and  how many other side dishes your going to be serving.

A general rule of thumb is 4 to 8 ounces of a side dish per person , if you intend to offer a number of different salads at a BBQ ( macaroni, cole slaw, 3 beans , lettuce based) then you can figure on the smaller amounts.  So a 5 pound bag of potato should be enough for 10 – 20 people.

The amounts that follow are for about three pounds of potatoes.  The more you make you can increase the amount of sauce to fit your tastes.

For three pounds of potatoes I use

  1. 1 cup each of Mayonnaise and Sour Cream (if sauce seems too stiff add more sour cream).
  2. 1 medium onion finely diced
  3. 1 or 2 stalks of celery finely diced
  4. 1 – 2 Tbs of a good BBQ Sauce
  5. ½ tsp celery salt
  6. 1-2 tsp fresh ground pepper

Peel potatoes and cut into equally sized pieces ( this will insure all the potatoes are cooked evenly) and boil, smaller potatoes won’t need to be cut. For a rustic salad you can leave the skins on.   Once they are cooked remove from the hot water and cool in a covered bowl in the refrigerator for a few hours.  Once cool slice thinly or dice or cut to any shape you desire.  Mix all the other ingredients together and gently combine with the cut potatoes.  To serve place in bowl and sprinkle lightly with chopped parsley.  Best made the day before so the flavors can all incorporate.

You can add additional ingredients to suit your tastes.  Examples are hard boiled eggs ( see our deviled egg recipe for instructions on how to hard boil), chopped red or green bell pepper, scallions, add a bite with a little red wine vinegar mixed with the potatoes while they are still warm, pickles and capers, chives etc.   The choices are endless start with the basic recipe and then add extras to make it your own.

For larger amounts of potatoes increase the sauce.

 

Potato Salad
Potato Salad

 

 

 

 

 

 

 

Here are few items to help make this recipe:
Cuisinart 744-24 Chef’s Classic Stainless 6-Quart Sauce Pot with Lid
Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

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