Best 6 Crazy Dill Potato Salad Recipes

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**A Flavorful Twist on a Classic: Crazy Dill Potato Salad**

If you're looking for a refreshing and flavorful side dish to accompany your next cookout, picnic, or potluck, look no further than this Crazy Dill Potato Salad. This unique take on the classic potato salad is packed with fresh dill, tangy red onion, and a creamy dressing that will tantalize your taste buds. With its vibrant colors and irresistible aroma, this Crazy Dill Potato Salad is sure to be the star of the show.

**Recipes Included:**

* Crazy Dill Potato Salad: This recipe is a delightful combination of tender potatoes, fresh dill, red onion, and a creamy dressing made with mayonnaise, sour cream, and Dijon mustard.

* Creamy Dill Pickle Dressing: This creamy and tangy dressing is the perfect complement to the potato salad, adding a burst of flavor with every bite.

* Dill Pickle Relish: If you're a fan of dill pickles, you'll love this homemade relish. It's a great addition to sandwiches, hot dogs, and burgers, or as a topping for potato salad.

Let's cook with our recipes!

DILL POTATO SALAD



Dill Potato Salad image

This tasty dill potato salad is just like Grandma's: it's bursting with fresh herbs and flavored with olive oil and vinegar.

Provided by Sonja Overhiser

Categories     Salad

Time 35m

Yield 8

Number Of Ingredients 10

3 pounds baby yellow potatoes
1/4 cup minced shallot (about 1 large)
1/4 cup fresh dill, minced
2 tablespoons fresh parsley
3 green onions, optional
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/4 cup capers, drained
2 tablespoons olive oil
Fresh ground pepper

Steps:

  • Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
  • Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
  • When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
  • Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added 1/4 teaspoon more). Serve warm or room temperature.

Nutrition Facts : Calories 155 calories, Sugar 2.5 g, Sodium 131.5 mg, Fat 3.7 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 4.5 g, Protein 3.2 g, Cholesterol 0 mg

CREAMY DIJON-DILL POTATO SALAD



Creamy Dijon-Dill Potato Salad image

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.

Provided by Dave Lieberman

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 9

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

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.

DILLY POTATO & EGG SALAD



Dilly Potato & Egg Salad image

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 9

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

MOM'S DILL POTATO SALAD



Mom's Dill Potato Salad image

This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.

Provided by Tsubaki

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h30m

Yield 12

Number Of Ingredients 6

3 pounds new red potatoes
1 cup mayonnaise
¾ cup sour cream
2 tablespoons dried dill weed
4 green onions, chopped
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 19.9 g, Cholesterol 13.3 mg, Fat 17.8 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 133.4 mg, Sugar 1.5 g

CRAZY DILL POTATO SALAD



Crazy Dill Potato Salad image

Make and share this Crazy Dill Potato Salad recipe from Food.com.

Provided by Sackville

Categories     Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

5 medium white potatoes or 5 medium red potatoes, cut into bite-sized pieces
2 tablespoons sour cream or 2 tablespoons plain yogurt
2 tablespoons Miracle Whip
1 tablespoon plain mustard or 1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 pinch oregano
1/2 cup fresh dill, chopped

Steps:

  • Boil potatoes until just tender.
  • In a medium mixing bowl, add sour cream, salad dressing, mustard, and spices.
  • Blend well.
  • Slowly add vinegar while constantly stirring.
  • Dump potatoes into a strainer and allow to cool for a few moments.
  • When cooled, add potatoes to bowl with dressing.
  • Stir well with wooden spoon.
  • Avoid mashing the potatoes.

YOU'RE-BACON-ME-CRAZY POTATO SALAD



You're-Bacon-Me-Crazy Potato Salad image

It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. -Paul Cogswell, League City, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 10

2-1/2 pounds small red potatoes, cut into 1-inch pieces
3 teaspoons salt
1 pound bacon strips, finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
2 cups mayonnaise
2 tablespoons Dijon or yellow mustard
3/4 teaspoon dill weed
1/2 teaspoon celery salt
1/4 teaspoon celery seed

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.

Nutrition Facts : Calories 424 calories, Fat 36g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 1147mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • Use a variety of potatoes for a more flavorful salad. Red potatoes, Yukon Gold potatoes, and baby potatoes all work well.
  • Boil the potatoes until they are tender but not mushy. You should be able to easily pierce them with a fork.
  • Let the potatoes cool slightly before adding them to the salad. This will help prevent the salad from becoming too watery.
  • Use a generous amount of mayonnaise and sour cream. This will help create a creamy, flavorful dressing.
  • Add a variety of chopped vegetables to the salad, such as celery, onion, and carrots. This will add flavor and texture.
  • Season the salad to taste with salt, pepper, and dill weed.
  • Serve the salad chilled. This will help the flavors meld together.

Conclusion:

Crazy Dill Potato Salad is a delicious and easy-to-make side dish that is perfect for any occasion. With its creamy dressing, tender potatoes, and fresh dill, this salad is sure to be a hit. So next time you're looking for a side dish that is both flavorful and satisfying, give Crazy Dill Potato Salad a try. You won't be disappointed!

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