Best 9 Dilly Potato Salad Recipes

DILLY POTATO & EGG SALAD

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.

DILLY POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.
• In a large bowl, combine the potatoes and chopped eggs.
• Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.

DILLY-OF-A-BAKED POTATO SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.
• Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
• In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese.
• Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.

DILLY POTATO SALAD

Steps:

• Place potatoes in large bowl while warm. Sprinkle with rice wine vinegar and toss. Add all other vegetables, pickles, and eggs.
• Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
• Add dressing to vegetables and mix. Sprinkle top with paprika and seasoned pepper.
• Chill at lest 2 hours to allow flavors to blend.

DILLY BEAN POTATO SALAD

Steps:

• Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside., Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool. , Cut potatoes into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic., In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss.

DILLY POTATO SALAD

Steps:

• In a large bowl, combine the potatoes, celery, pickles, pimientos, eggs and the chopped green pepper. In a small bowl, combine mayonnaise, mustard and salt; add to the potato mixture and mix well. Spoon into a serving bowl. Sprinkle with paprika. Arrange green pepper strips in the center in the shape of wheel spokes. Chill.

DILLY BEAN POTATO SALAD

Steps:

• Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
• Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
• Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.

DILLY RED POTATO SALAD

Steps:

• Make dressing:.
• Mix all of the ingredients in a bowl.
• Place potatoes, green onions and hard boiled egg in a serving platter. Add dressing and mix gently to combine. Garnish with dill sprigs. Serve immediately, or chill until served.

DILLY POTATO SALAD

Steps:

• 1. Clean, cut up, and boil potatoes in salted water to cover until tender but not falling apart.
• 2. Drain and set aside to cool slightly but don't chill.
• 3. Blend next 7 ingredients in food processor then stir in dillweed. Taste the dressing for seasoning and adjust to your taste. Remember seasonings, especially salt, tend to lose some of their flavor when chilled.
• 4. Stir in green onions.
• 5. While potatoes are warm, stir in half the dressing. Chill both salad and dressing until serving time. Just before serving time stir in enough of the remaining dressing to make the salad as creamy as you like it.
• 6. This salad is best made several hours before serving.