Best 4 Garden Dill Potato Salad Recipes
In the realm of summer cookouts and potlucks, garden dill potato salad reigns supreme. This classic dish combines tender potatoes, crisp vegetables, and a creamy, tangy dressing infused with the aromatic freshness of dill. Whether you prefer a mayonnaise-based dressing or a lighter vinaigrette, there's a recipe in this article that will tantalize your taste buds.
The first recipe presents a traditional mayonnaise-based potato salad elevated with the addition of garden-fresh dill. Perfectly cooked potatoes, crisp celery, and sweet red onion are tossed in a creamy dressing bursting with dill flavor. For those seeking a healthier option, the second recipe offers a delightful vinaigrette-based potato salad. A tangy blend of vinegar, Dijon mustard, and fresh herbs complements the tender potatoes and crisp vegetables, creating a refreshing and flavorful salad.
The third recipe takes a unique twist on the classic potato salad by incorporating a zesty lemon-dill dressing. The bright citrus notes of lemon perfectly balance the earthy flavor of dill, while creamy avocado adds a touch of richness and texture. If you're craving a hearty and satisfying potato salad, the fourth recipe features roasted potatoes tossed in a creamy dill dressing. The roasted potatoes add a smoky depth of flavor, while the dill dressing provides a refreshing contrast.
No matter your preference, these garden dill potato salad recipes are sure to become a staple at your summer gatherings. With their vibrant flavors, colorful presentation, and irresistible taste, these salads will be the stars of any potluck or barbecue. So, gather your ingredients, fire up the grill, and prepare to enjoy the ultimate summer side dish – garden dill potato salad.
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
DILL POTATO SALAD
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
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
NEW POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
GARDEN POTATO SALAD
The tasty dressing on this potato salad makes it homemade special! A great combination of flavors is a real treat and gives a traditional recipe a new twist. It's perfect for almost any occasion, and I consider it a key part of my "Mom's Best Meal."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine potatoes, eggs, celery, green onions, radishes, salt and pepper; set aside. For dressing, combine eggs, vinegar, sugar, dry mustard and salt in a saucepan. Cook and stir over medium heat until thickened. Cool. Stir in Miracle Whip; mix well. Pour over potato mixture; toss to coat. Refrigerate for several hours.
Nutrition Facts : Calories 517 calories, Fat 27g fat (4g saturated fat), Cholesterol 196mg cholesterol, Sodium 675mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 12g protein.
Tips:
- For the best flavor, use fresh dill from your garden or a local farmer's market. If using dried dill, use about 1/4 of the amount called for in the recipe.
- Yukon Gold potatoes are a good choice for potato salad because they hold their shape well and have a creamy texture. However, you can use any type of potato you like.
- Be sure to cook the potatoes until they are tender, but not mushy. You should be able to pierce them easily with a fork.
- Allow the potatoes to cool slightly before adding the other ingredients. This will help to prevent the potato salad from becoming too watery.
- If you are making the potato salad ahead of time, be sure to cover it and refrigerate it for at least 2 hours before serving. This will allow the flavors to meld.
Conclusion:
Garden dill potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste. Whether you like it creamy or tangy, with or without bacon, garden dill potato salad is sure to be a hit. So next time you have a bunch of fresh dill from your garden, be sure to try this recipe!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
