Best Dilly Potato Salad Recipes

DILLY POTATO & EGG SALAD

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.

DILLY-OF-A-BAKED POTATO SALAD

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.

DILLY POTATO SALAD

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.

DILLY BEAN POTATO SALAD

Steps:

• Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside., Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool. , Cut potatoes into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic., In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss.

DILLY POTATO SALAD

Steps:

• Place potatoes in large bowl while warm. Sprinkle with rice wine vinegar and toss. Add all other vegetables, pickles, and eggs.
• Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
• Add dressing to vegetables and mix. Sprinkle top with paprika and seasoned pepper.
• Chill at lest 2 hours to allow flavors to blend.

DILLY POTATO SALAD

Steps:

• In a large bowl, combine the potatoes, celery, pickles, pimientos, eggs and the chopped green pepper. In a small bowl, combine mayonnaise, mustard and salt; add to the potato mixture and mix well. Spoon into a serving bowl. Sprinkle with paprika. Arrange green pepper strips in the center in the shape of wheel spokes. Chill.

A DILLY POTATO SALAD, NO MAYO

Steps:

• Place potatoes large saucepan.
• Add water to cover.
• Bring to boil; cook until potatoes are just tender.
• Add beans; cook 2 minutes.
• Drain; cool slightly.
• Mix potatoes, beans, olives, celery and onion in large bowl.
• Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
• Refrigerate at least 4 hours or until ready to serve.
• Stir before serving.

DILLY BEAN POTATO SALAD

Steps:

• Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
• Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
• Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.

DILLY RED POTATO SALAD

Steps:

• Make dressing:.
• Mix all of the ingredients in a bowl.
• Place potatoes, green onions and hard boiled egg in a serving platter. Add dressing and mix gently to combine. Garnish with dill sprigs. Serve immediately, or chill until served.

MARTHA'S DILLY POTATO SALAD

Steps:

• 1. Peel potatoes, then cut into large chunks and boil until cooked through, but still firm. Drain and cool. Chop into large bowl when cool enough to handle.
• 2. While potatoes are cooking, peel eggs, remove & reserve yolks, then chop the whites. Add to potatoes when they are done. Chop the onion and add to mixture. Chop the hamburger dill slices into halves or quarters and add to potato mixture. Reserve dill pickle juice.
• 3. Combine the DRESSING PART 1 ingredients in a small sauce pan. Heat on medium high, stirring slowly, until mixture comes to rolling boil. Remove from heat and add the DRESSING PART 2 ingredients except salt and pepper). Mix all well together, mashing yolks into mixture until smooth. Adjust mixture with mayo or mustard to desired consistency.
• 4. Pour dressing over potato salad mixture, carefully turning ingredients to coat and mix. Add salt and pepper to taste. Let stand covered in refrigerator for two hours to allow flavors to marry. Serve cold.
• 5. Variation: Go Low Carb! Try subbing a large head (or 2 small heads) of steamed cauliflower for the potatoes, and 3 - 6 Splenda packets for the sugar (don't use aspartame/NutraSweet as it will not withstand boiling). If you are sensitive to potatoes or limiting carbohydrates, or just trying to cut calories in general (in which case you may want to sub in some low calorie mayo), this is a great way to experience potato salad flavor since most of the ingredients are low carb and the taste comes primarily from the dressing. While doing the Atkins Diet I once took this version to my sweetie's family get-together (from whence this potato salad recipe originates). I never told them a thing (as suggested by my sweetie, himself--normally I play all my cards face up). If anyone noticed, they didn't say a word to me, and in fact, it garnered the usual compliments. Since the stuff disappeared as it always had, I figured it was a success.
• 6. HEINZ PICKLE NOTE: In the past couple of years it has become increasingly difficult to find Heinz pickles on the grocery shelf. According to the articles I've read Heinz is being tight-lipped about why as no answers have been forthcoming from them. If you're desperate for Heinz pickles, you CAN order them online, but only in case lots of larger jars. The good news is that pickles keep nearly forever on the shelf and half that long opened in the fridge, so one needn't worry about them going bad while you're using them up (just make sure in the fridge that all the pickles are below the surface of the liquid if you go long periods between eating them as I do)!

DILLY POTATO SALAD

Steps:

• 1. Clean, cut up, and boil potatoes in salted water to cover until tender but not falling apart.
• 2. Drain and set aside to cool slightly but don't chill.
• 3. Blend next 7 ingredients in food processor then stir in dillweed. Taste the dressing for seasoning and adjust to your taste. Remember seasonings, especially salt, tend to lose some of their flavor when chilled.
• 4. Stir in green onions.
• 5. While potatoes are warm, stir in half the dressing. Chill both salad and dressing until serving time. Just before serving time stir in enough of the remaining dressing to make the salad as creamy as you like it.
• 6. This salad is best made several hours before serving.

DILLY POTATO SALAD (TASTE OF HOME)

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15/20 minutes or until tender. Drain and cool.
• Cut potatoes into 3/4-in. cubes. Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion.
• In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika; garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Yield: 12-14 servings.

GREEK DILLY-DALLY POTATO SALAD #SP5

Steps:

• Squeeze lemon into a bowl, removing any seeds. Mix both bags of potatoes together with salt/pepper, lemon + zest, olive oil, chopped dill.
• Chill and serve!

MILLIE'S DILLY POTATO SALAD

Steps:

• 1. Peel, wash and cut potatoes into large cubes. If using red potatoes just wash and cube. Cook til fork tender in large pot with salted water, 2 inches above potatoes. Boil your eggs at the same time. Do not overcook potatoes. Drain immediately so they don't absorb water.
• 2. Dump potatoes into large bowl. Pour water off eggs then cover eggs with ice or cold water and set aside. (helps with peeling them)
• 3. Dice pickles. To potatoes add pickles, mayo, both mustards, minced dill, and celery seed. Gently mix.
• 4. Peel and dice eggs. Add to potatoes along with the diced onions* (optional). Add salt and pepper to taste. Mix gently. Serve immediately or store in fridge or cooler.

DILLY POTATO SALAD

Steps:

• Clean and cut potatoes into chunks; steam until soft. In a bowl combine the cooked peas and chopped celery, reserving remainder of celery. Set aside. Sprinkle salt in a salad bowl. Rub garlic around bowl, discard the garlic. Add yogurt, mayonnaise, scallions, dill (reserve a sprig or two for garnish), vinegar and sugar. Mix until combined. Add potatoes, peas, celery, salt and freshly ground pepper to taste; mix together gently. Garnish with reserved sprigs of dill.