Dilly Potato Salad
Written by Rocky Mountain Woman on June 13, 2012 – 12:01 pm -
This post is in honor of the letter “D” and part of Jenny Matlock’s Alphabet Thursday. For more delirious “D” posts, please click here http://jennymatlock.blogspot.com/
The smell of dill always reminds me of living in Pennsylvania when I was first married and walking in my mother in law’s garden with her. She was usually barefoot and we would wander around the herbs and flowers stopping to smell and pick. She would always stop at the dill plants and rub the tops between her fingers and hold them out for anyone lucky enough to be there to smell. She loved dill and it showed up a lot in her cooking.
When I start to miss walking with her in the garden in the summer, I make this salad, it’s summertime at it’s best!
Ingredient list:
5 peeled hard boiled eggs
2 1/2 lbs Yukon Gold potatoes
1/2 cup mayonnaise
1/2 cup light sour cream
1 T sweet pickle juice
2 T Dijon mustard
3/4 cup minced red onion
1/2 cup chopped fresh dill
1/2 cup minced sweet pickle
1/2 cup chopped celery
1 t sweet paprika
Kosher salt and pepper from the mill
Cut the hard boiled eggs into slices and set aside
mince the onions
chop the sweet pickle
In a large saucepan combine the potatoes, 2 t salt and water to cover by 2 inches, bring to a boil over medium heat and cook, uncovered, until the potatoes are tender and can be easily pierced with a fork, 20 to 25 minutes, drain
when cool enough to handle, cut into cubes
place the still warm potatoes in a large bowl and in a smaller bowl combine mayonnaise, sour cream, pickle juice, and mustard. Taste and adjust seasonings as desired
pour over potatoes and mix thoroughly, add the balance of the ingredients and mix gently to combine. Garnish with a little dill and paprika.
Cover and refrigerate for at least one hour before serving
Most Excellent!
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Tags: saladPosted in She Cooks | 26 Comments »
June 13th, 2012 at 12:17 pm
I’ve never used dill in potato salad, but it sounds divine! It really makes me want to enjoy this summery dish tonight!
June 13th, 2012 at 4:50 pm
Yum. I like dill in my potato salad but the kids don’t care for it as much.
Eggs, potatoes, pickles, mayo….who would have thought that could taste so delicious!
June 13th, 2012 at 5:30 pm
Looks wonderfully good, Rocky!
I am glad hat you put mustard in it. I probably wouldn’t have to add any to yours.
We have a William Sonoma cookbook. Mrs. Jim makes things from it. I think it is the French Cooking one.
..
June 13th, 2012 at 5:33 pm
A better link. Sorry
June 13th, 2012 at 6:01 pm
I am such a HUGE potato salad fan. I think if it was alright and healthy to eat every day I would. I’m looking forward to trying this version out.
June 13th, 2012 at 6:06 pm
Oh dear…now you have me wanting some potato salad. I enjoy dill so that would be good…
June 13th, 2012 at 9:43 pm
Oh I have such a reaction when I smell dill-I adore it! I love it in potato salad and also in borscht and smoked salmon. I met someone that didn’t like it and I couldn’t understand that!
June 13th, 2012 at 11:34 pm
Looks delicious!
June 14th, 2012 at 3:17 am
I use dill in my shrimp salad, so don’t know why I never thought of it in potato salad. Also like the pickles…never used those in potato salad either. Will be trying both. Picnic season is here!
Always cut my mayo with light sour cream. Nobody is the wiser and it sure reduces the calories.
June 14th, 2012 at 4:43 am
Looks wonderful and I have to admit I have never knowingly tasted dill, unless you count pickles. Sounds like time to correct that.
June 14th, 2012 at 6:27 am
Great recipe. I found one recently that calls for blue cheese.
June 14th, 2012 at 9:11 am
What a carb-filled delight!
And the dill kinda makes it, right?
=)
June 14th, 2012 at 10:17 am
I could eat potato salad all day!
June 14th, 2012 at 10:21 am
Wonderful photos very delicious meals.
June 14th, 2012 at 10:31 am
I love dill potato salad! I also like dilled carrots, have you ever had them? They are great served with roast chicken. Thanks for sharing this recipe, i pinned it!
June 14th, 2012 at 3:36 pm
This looks wonderful. I love the idea of putting sweet pickle into the salad!
June 14th, 2012 at 9:41 pm
I’m not much of a potato salad eater, but this looks amazing!
June 15th, 2012 at 4:21 am
looks delicious! Now that’s something I can make (cold dishes are easier for me!) I think your MIL and I would get on well… I love to walk barefoot, everywhere! {:-D
June 15th, 2012 at 10:25 am
Just wanted you to know you’ve inspired next Thursday’s post on potato salad.
June 15th, 2012 at 7:44 pm
How do I love thee potato salad? Let me count the ways…
June 16th, 2012 at 12:40 am
Hi again!
Many thanks for stopping by my Alphabe-Thursday post. Fabulous recipe as always – am putting on weight over here in S.Spain!
Have a lovely weekend and look forward to seeing you again soon!
June 16th, 2012 at 7:42 am
I love potato salad with dill, so thanks for sharing this recipe. Have a great weekend!
June 16th, 2012 at 9:44 am
Yummy! Every photo shouts out yumminess! Thank you for sharing!
I have been out of the blog loop, but wanted to stop by and say hi!
Hope you get a chance to pop over for a visit
)
Blessings & Aloha!
June 17th, 2012 at 1:25 am
looks wonderful! I love Yukon golds. The addition of pickle juice is most interesting.
June 18th, 2012 at 7:59 pm
Hello.
I love potato salad, but I’m not too keen on mayo & pickles. Being British, my wife uses Salad Cream in place of the mayo. Yukons are my favorite too…so creamy & fluffy. Thanks for another wonderful share. See you later in a couple of days!
Yoor Divine Secrets
June 19th, 2012 at 12:43 pm
What a delightfully delicious recipe!
I love fresh dill in so many things!
And it’s actually lovely and fragrant in flower bouquets too!
Thanks for linking!
I wish I could devour a serving of this!
A+