Creamy Dill Pickled Potato Salad Recipes

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

Steps:

• Peel and cube potatoes. Boil until just tender.
• Mix all other ingredients in a medium size bowl.
• Drain cooked potatoes and let cool completely.
• Mix potatoes into mayonnaise mixture.
• Serve or refrigerate until ready to serve. It tastes best if you refrigerate it at least 4 hours, so that flavors meld.

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
• Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
• In a large bowl combine potatoes, celery and green onions.
• In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
• Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
• In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
• Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

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.

Steps:

• Put the potatoes in a large bowl.
• Sprinkle with the pickle juice and gentle toss.
• Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs add to potatoes stirring in and season with salt and pepper.
• Adding more mayonnaise to the creaminess you desire.
• Serve room temperature or chilled.

Steps:

• Boil redskins with skins on until fork tender. Let cool.
• Chop cooled potatoes and other ingredients and put into a large mixing bowl. Set aside one egg,.
• Blend mayo, sugar and dill in a separate bowl then mix into salad ingredients. You may either add more of this dressing combo or less of it depending on your taste.
• Slice remaining egg and garnish top of salad with egg slices. Sprinkle with paprika if desired.
• Chill at least 4 hours. Enjoy!

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool.
• Peel and cube potatoes; place in a large bowl. Add the eggs, celery, onions and pickles.
• In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour over potato mixture; mix well.
• Cover and refrigerate for at least 4 hours. Serve in a lettuce-lined bowl if desired.
• My Note: I found this recipe in a "Bonus Book" that came with my TOH magazine in June, 2006. I am not a potato salad fan, but I have changed my tune, though. This recipe is AWESOME. Other potato salad is very similar to this, but it doesn't have any dill pickle juice, salt, or celery seed. It does have garlic and onion powder though. It is a very delicious recipe! I think I can play with this one some.!

Steps:

• Place potatoes in Dutch oven and cover with water.
• Bring to a boil.
• Reduce heat, over and simmer for 20-30 minutes or until tender.
• Drain and cool.
• Peel and cube potatoes.
• Place in large bowl.
• Add the eggs, celery, onions and pickles.
• In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper.
• Pour over potato mixture.
• Mix well.
• Cover and refrigerate for at least 4 hours.
• Serve in a lettuce-lined bowl if desired.