RED SKIN POTATO AND DILL SALAD
Make and share this Red Skin Potato and Dill Salad recipe from Food.com.
Provided by cervantesbrandi
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a sauce pan and cover with water. Bring the potatoes to a boil. Once the potatoes are boiling add the salt.
- Boil the potatoes for 15 minutes until tender when pierced with a fork.
- Drain the potatoes and set aside to cool for 20 minutes.
- Once the potatoes are cool, place them in a large bowl and add the sour cream, dill, celery, onions, and black pepper.
- Salt to taste and chill until ready to serve.
Nutrition Facts : Calories 238.7, Fat 9.7, SaturatedFat 3.6, Cholesterol 13.3, Sodium 1000.8, Carbohydrate 34.3, Fiber 3.1, Sugar 2.9, Protein 4.5
RED SKIN DILL POTATO SALAD
There are no words!! My hubby and I eat this warm it is so good - we just can't wait for the potatoes to cool before adding the dressing to them! This was originally a Bon Appetit/Gourmet recipe that has been tweaked to our family's liking! Cooking time includes time for the potatoes to cool.
Provided by Mom2Rose
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling water for approximately 10 minutes.
- Drain; transfer to a large bowl.
- Drizzle pickle juices over hot potatoes and toss gently.
- Cool to room temperature.
- Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
- Pour over potatoes.
- Add eggs, onions and pickles to potato salad and toss to blend.
- Refrigerate until serving time.
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