Best 2 Roasted Baby Dutch Yellow Potato Salad With Dill Recipes
Roasted Baby Dutch Yellow Potato Salad with Dill: A Vibrant Side Dish for Summer Gatherings
Indulge in the flavors of summer with this vibrant Roasted Baby Dutch Yellow Potato Salad with Dill. Featuring tender roasted potatoes, fresh herbs, and a tangy dressing, this salad is a delightful accompaniment to grilled meats, fish, or as a refreshing side dish for potlucks and picnics. The baby Dutch yellow potatoes, known for their creamy texture and mild flavor, are roasted until golden brown, giving them a slightly smoky and caramelized taste. Combined with crisp red onions, aromatic dill, and a zesty dressing made with Dijon mustard, apple cider vinegar, and mayonnaise, this salad offers a perfect balance of flavors and textures. With its vibrant colors and refreshing taste, this roasted potato salad is sure to impress your taste buds and become a favorite at your next gathering. Also included in this article are three additional potato salad recipes, each with its own unique twist. From a classic German potato salad to a Mediterranean-inspired version with feta cheese and olives, these recipes offer a variety of options to suit your taste and occasion.
ROASTED BABY DUTCH YELLOW POTATO SALAD WITH DILL RECIPE - (4.4/5)
Provided by Zoesown
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub potatoes under cold water, removing any dark spots. Cut potatoes in quarters or in half if small, you want to have them about the same size. Pile potatoes in a roasting pan or glass baking dish and toss with the 2 teaspoons of olive oil and garlic; spread potatoes out evenly in a single layer and roast for 35 minutes. Check halfway through and flip to make sure they brown evenly. When potatoes are cooked through, remove from roasting pan to a medium bowl, making sure to scrape any leftover oil and brown bits into the bowl. Toss warm potatoes in dressing and serve. Makes 4 servings
MOM'S DILL POTATO SALAD
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
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
Tips:
- Choose the right potatoes: Baby Dutch yellow potatoes are ideal for this salad because they hold their shape well and have a creamy texture. If you can't find Baby Dutch potatoes, you can use another small, waxy potato, such as Yukon Gold or Red Bliss.
- Roast the potatoes until they are tender and slightly browned: This will give them a delicious flavor and texture. Make sure to toss the potatoes with olive oil and salt before roasting so that they don't stick to the pan.
- Use a light, tangy dressing: A simple vinaigrette made with olive oil, vinegar, and herbs is perfect for this salad. You can also add a touch of mustard or honey to the dressing for extra flavor.
- Add fresh herbs: Dill is the traditional herb for this salad, but you can also use other fresh herbs, such as parsley, chives, or mint.
- Serve the salad warm or cold: This salad is delicious served warm or cold. If you are serving it warm, let it cool for a few minutes before adding the dressing. If you are serving it cold, chill it for at least an hour before serving.
Conclusion:
Roasted Baby Dutch Yellow Potato Salad with Dill is a delicious and easy-to-make salad that is perfect for any occasion. It is a great way to use up leftover roasted potatoes, and it is also a healthy and flavorful side dish. So next time you are looking for a new potato salad recipe, give this one a try. You won't be disappointed!
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