Red Skin Potato And Dill Salad Recipes

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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



Red Skin Potato and Dill Salad image

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

3 lbs red potatoes (cubed)
3/4 cup sour cream
1/2 cup mayonnaise
1 tablespoon fresh dill
1/8 cup celery (diced)
1/8 cup onion (diced)
1 head garlic (roasted and minced)
1/4 teaspoon cracked black pepper
3 teaspoons salt

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



Red Skin Dill Potato Salad image

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.

3 1/2 lbs red potatoes, cut into 3/4-inch pieces with skins on
1/2-1 cup pickle juice
3/4 cup mayonnaise
1/3 cup buttermilk
2 -3 tablespoons fresh dill, chopped (or 1/2-1 t dried dill)
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2-1 tablespoon cracked black pepper
3 hardboiled egg, peeled and chopped
1/2 cup red onion, chopped
3 dill pickles, chopped

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