Dilly Dally Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
• Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
• Pour dressing over potatoes and toss gently. Chill before serving.

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.

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.

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.

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.

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.

Steps:

• Squeeze lemon into a bowl, removing any seeds. Mix both bags of potatoes together with salt/pepper, lemon + zest, olive oil, chopped dill.
• Chill and serve!

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.

Steps:

• Cut potatoes into 1 inch cubes and place in a very large kettle, then cover with water. Bring to a boil. Reduce heat and cook for 15-20 minutes or until tender. Drain and cool.
• Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, relish and onion.
• In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika, garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving.