LEMON-DILL POTATO SALAD
Steps:
- Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
- Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.
LEMON DILL POTATO SALAD
fresh ingredients make for a very delicious and easy potato salad!!!
Provided by Brooke Chadwick
Categories Potato Salads
Time 55m
Number Of Ingredients 5
Steps:
- 1. boil potatoes whole, then cool, then quarter into a large bowl. while potatoes are boiling...
- 2. mix the mayo, lemon juice, lemon zest, onion, and 1/2 of the dill. gently mix together all the ingredients with sea salt and fresh ground black pepper to your taste preferrence :)
- 3. sprinkle remaining dill on top of potato salad and enjoy!
POTATO SALAD WITH LEMON-DILL VINAIGRETTE
I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.
Provided by appleydapply
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the celery and onion to the potatoes.
- Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
- Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
- If desired, add more salt, pepper, or lemon juice to taste.
- Serve warm or at room temperature.
WARM POTATO SALAD WITH LEMON AND DILL
Categories Salad Onion Potato Side Fourth of July Picnic Vegetarian Quick & Easy Mayonnaise Lemon Summer Sour Cream Dill Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.
- While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.
- When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.
- Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.
CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES
I generally only like one type of potato salad, but I tried this one once because it sounded interesting and I was thrilled with the result. It tastes incredibly light and refreshing and the radish adds a nice bite to it. It's my most requested potato salad recipe. From Fine Cooking magazine.
Provided by P48422
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the potatoes in a saucepan with a large pinch of kosher salt, cover with water by an inch or two, bring to a boil.
- Reduce heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes.
- (Test for doneness by spearing the potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the water, cook the potatoes a little longer.) Drain the potatoes and let them cool.
- When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl.
- Add the celery, radishes, scallions and dill and fold to distribute; set aside.
- In a small bowl whisk the cream until frothy but not stiffened.
- Whisk in the mayonnaise and mustard, then add the lemon juice, zest, 1/2 teaspoon of salt and the pepper.
- Pour the dressing over the salad and fold with a rubber spatula.
- Taste and adjust seasoning.
- Serve, or cover and chill for up to a day.
Nutrition Facts : Calories 266.3, Fat 13, SaturatedFat 3.5, Cholesterol 18.7, Sodium 894.5, Carbohydrate 34.1, Fiber 5.3, Sugar 4.6, Protein 6.3
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- Scrub the skins of the potatoes clean (I like to keep the skin on but if you prefer you can peel them). Dice the potatoes evenly and place in a saucepan of salted water and bring to a boil. Cook until fork tender (the exact timing will depend on the size of the dice).
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