Sweet Dill Potato Salad Recipes

Steps:

• 1. Wash Peel & cube potatoes, then add to a large pot, cover with water and add about 2 teaspoons to 1 tablespoon kosher salt to water. Cook until potatoes are crisp tender but not mushy still slightly hard, about 15 minutes, or until knife releases easily when pierced with tip of sharp knife & potatoes still hold their shape.
• 2. Drain in a colander or strainer and set aside till needed. Some of the ingredients used in this recipe.
• 3. Chop both sweet gherkin & dill pickles into medium size chunks and add to a large bowl.
• 4. Chop carrot shreds into small pieces.
• 5. Now grate onion on box grater or in food processer, and squeeze out excess juice. Then add both onions and carrots to bowl with pickles & stir to blend.
• 6. Now add in the mayonnaise, yellow mustard, black pepper, pickle juice, and stir well to blend together.
• 7. Add in the cooked cubed potatoes, peeled and chopped boiled eggs , stir to mix, and then taste and add additional spices if desired. Serve at room temperature or chill and serve later if desired. Garnish with chopped chive and additional carrot shreds if desired.

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:

• Cut leftover grilled potatoes in half, and place in a large bowl. Using the edge of a metal spoon, lightly smash potatoes, leaving large chunks.
• Squeeze a few garlic cloves into bowl, if desired; add dill, sour cream, and red-wine vinegar. Season with salt and pepper. Stir until just combined. Serve chilled or at room temperature.

Steps:

• Place sweet potato in a small baking dish coated with cooking spray. Bake, uncovered, at 450° for 20-25 minutes or until tender. , Meanwhile, in a small serving bowl, combine the oil, vinegar, dill, salt, garlic powder and pepper. Add sweet potato and toss to coat; sprinkle with onion and bacon.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain and set aside., In a large skillet, melt butter; stir in the flour, salt, dill and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. , Remove from the heat. Stir in mayonnaise and onion. Add potatoes; toss gently to coat. Sprinkle with paprika.

Steps:

• Cube and steam sweet potatoes 8-10 minutes, until easily pierced with a fork.
• White they cool a bit, dice the cucumber and combine with the rest of the ingredients.
• Add in cooled sweet potatoes and stir well.
• Taste for salt and pepper and chill or serve room temperature.