Mustarddillpotatosalad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
• Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
• Pour dressing over potatoes and toss gently. Chill before serving.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

Steps:

• Directions:
• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender . Drain thoroughly and cool in the refrigerator for about 45 minutes.
• Combine the remaining ingredient in a large bowl. Add cooled potatoes and fold the two together.
• Chill at least 4 hours to blend the flavors. Overnight is best.

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:

• Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
• In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
• When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing.
• Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.

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:

• Boil potatoes in the peel with the whole eggs.
• Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
• Let eggs and potatoes cool to room temperature.
• Peel all and refrigerate whole potatoes and eggs until cold.
• The potatoes will dice and hold up better when cold.
• Dice the potatoes into 1/4- 3/8" dice.
• Place into a very large container with a lid.
• (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
• Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
• Add to the potatoes and eggs.
• Gently stir to mix the ingredients evenly.
• In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
• Whisk until creamy.
• Pour over potato mixture.
• Gently stir until the dry particles are coated with the creamy mixture.
• Cover and refrigerate at least 4 hours.
• 6- 8 hours is even better.
• If you like color you can sprinkle some sweet paprika over the top.

Steps:

• Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
• Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

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:

• In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.

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:

• Slice, but do not peel, baby potatoes in half (quarter if they are larger).
• Place in large saucepan, cover with water, bring to a boil over high heat. Reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description). Add peas during last minute. Drain and place in a large bowl.
• Mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
• In a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
• Pour dressing over potato mixture and stir to coat.
• Cover and refrigerate until ready to serve (flavour improves if refrigerated overnight).
• Potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.

Steps:

• Place potatoes in large bowl. Add onion, pickles, and eggs.
• Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
• Add dressing to potatoes and mix.
• Chill at lest 4 hours to allow flavors to blend.
• Is better served the next day.