FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesPotato Salads page 2 >  Tangy Dill Potato Salad

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

TANGY DILL POTATO SALAD

Easy Entertaining for Beginners
by Patricia Mendez
Makes 10 to 12 servings

 

Ingredients
• 2 1/2 pounds potatoes (about 8 medium)
• 2 teaspoons salt for boiling potatoes
• 4 eggs
• 3 stalks celery, chopped
• 1/2 cup chopped onion
• 1 cup mayonnaise
• 1/2 cup light sour cream
• 2 teaspoons chopped fresh dill (preferably) or dried dill
• 1 tablespoon rice vinegar
• 1 tablespoon Dijon mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
 

Directions
Peel the potatoes with a vegetable peeler and cut into 1-inch chunks. Place in a saucepan, and add water to cover and 2 teaspoons salt. Bring to a boil, cover, set the heat to low, and simmer for 18 to 20 minutes, or until just tender when you stick the potatoes with a fork. Do not overcook. Drain in a colander.

Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Set the heat to low and cover. Simmer for 13 minutes. Drain, put the eggs back in the pan, and cover with cold water. When the eggs are cool, drain. Tap each egg on the counter and roll it between the palms of your hands. Peel off the eggshells. Discard the shells and chop the eggs.

In a large bowl, combine the celery, onion, mayonnaise, sour cream, dill, vinegar, mustard, salt, and pepper. Add the potatoes and eggs. Stir well and refrigerate until ready to serve.

Tip: Never leave potato salad unrefrigerated for very long. The eggs and the mayonnaise can spoil fast at room temperature and even faster if left in the sun.
 

RELATED RECIPES

  Potato Salads page 2   |   Spicy Egg & Potato Salad   |   Potato, Broccoli & Fennel Salad   |   Potato Nicoise Salad   |   Potato Pepper Salad (1909)   |   Potato Salad (1896)   |   Potato Salad Recipes   |   Potato Salad w/Bacon & BBQ Sauce   |   Potato Salad from Charlie's   |   Potato Salad with Italian Parsley   |   Potato Salad with Walnuts   |   Potato Vegetable Salad with Yogurt   |   Poverty Flat Potato Salad   |   Prize Winning Potato Salad   |   Red Potato & Green Pea Salad   |   Red Potato Salad, German Style   |   Red & Yellow Potato Salad w/Bacon   |   Roasted Potato Salad   |   Roasted Potato Salad, Chipotle Dijon   |   Salad Olivier   |   Savory Potato Salad   |   Skin On Potato Salad   |   Spring Salad, Potatoes, Green Beans   |   Stars & Stripes Spud Salad   |   Sweet Potato & Black Bean Salad   |   Sweet Potato, Pineapple Salad   |   Sweet Potato Salad, Fresh   |   Sweet Potato Salad, Honey Mustard   |   Sweet Potato & Fruit Salad   |   Sweet Potato Salad, Grilled   |   Sweet Potato Salad, Maple Vinaigrette   |   Sweet Potato Salad, "Temptin"   |   Sweet Potato Salad with Vinaigrette   |   (Sweet Potato) Yam Salad   |   Tangy Dill Potato Salad   |   Turkey Potato Salad   |   2 Potato Salad with Red Beans   |   Warm New Potato Salad with Chives   |   Warm Potato Salad   |   Warm Potatoes with Mustard Herb   |   Zesty Potato Salad  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages