Best Red Potato Salad W Dill Recipes

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RED POTATO SALAD



Red Potato Salad image

Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.

Categories     comfort food     side dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

3 lb. small red potatoes
2/3 c. mayonnaise
1/2 c. sour cream
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 tsp. kosher salt
1 tsp. ground black pepper
2 stalks celery, chopped
1/4 c. chopped dill
6 slices cooked bacon, chopped

Steps:

  • Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
  • Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
  • Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

EASY CREAMY DILL POTATO SALAD



Easy Creamy Dill Potato Salad image

Be sure to cook your red potatoes until they are easily pierced with a fork and the skin begins to pull away from the potato. This will ensure the potatoes are soft enough to smash, adding to the creaminess of the salad.

Provided by Heidi

Categories     Side Dish

Time 40m

Number Of Ingredients 9

3 pound small red potatoes
1 teaspoon kosher salt
2 tablespoons white vinegar
1/2 cup red onion (, chopped)
1/2 cup light mayonnaise
1/2 cup light sour cream or Greek yogurt
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped dill fresh dil (, divided)

Steps:

  • Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
  • Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
  • Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.

RED POTATO SALAD



Red Potato Salad image

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Provided by Michelle Ramey

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 14

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
⅓ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  • In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g

DILL AND SOUR CREAM POTATO SALAD



Dill and Sour Cream Potato Salad image

A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.

Provided by Felix4067

Categories     Potato

Time 10h5m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs unpeeled baby red potatoes (new potatoes)
2/3 cup mayonnaise
1 cup sour cream
1 tablespoon fresh dill or 1 teaspoon dried dill
2 teaspoons chopped fresh parsley
salt and pepper

Steps:

  • Put potatoes in a large pan, cover with water, and boil until tender.
  • Drain, and cut into bite-sized pieces, leaving skins on.
  • Combine remaining ingredients in a large bowl.
  • Add hot potatoes, and mix until well coated.
  • Refrigerate overnight before serving.

Nutrition Facts : Calories 263.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 20, Sodium 172.7, Carbohydrate 35.3, Fiber 3.8, Sugar 3.6, Protein 4.2

RED POTATO SALAD W/ DILL



RED POTATO SALAD W/ DILL image

Categories     Potato     Vegetable     Side     Broil

Yield Serves 6

Number Of Ingredients 13

2 lbs. red potatoes
2 teaspoons salt
1 c. mayonnaise
2 t. fresh dill
1 T. vinegar
2 T. brown mustard
2 T. packed brown sugar
salt and pepper to taste
1/2 c. chopped celery
2 eggs, hard-boiled
1/4 c. chopped red onion
1/4 c. chopped carrots
1 sprig rosemary

Steps:

  • Bring a large pot water with 2 t. salt to a rolling boil. Add potatoes,skin on, and boil until fork tender. Set aside to cool. In a small bowl mix mayonnaise, dill, vinegar, brown mustard, brown sugar and salt and pepper until smooth. Set aside. Dice cooked potatoes into 1 inch cubes. Mix in a large bowl with celery, chopped eggs, red onion, carrots and rosemary. Coat with mayonnaise mixture and chill thoroughly.

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