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Potato Salad Recipe w Dill

Updated on April 21, 2013

Vote for Potato Salad w Dill

5 stars from 6 ratings of Potato Salad

Your Nugget of Nutritional Info for this post:

Mr. Potato heads this breakdown of health benefits. A member of the nightshade family, you can buy taters year round, but it isn't their availability that makes them the world's #1 crop.

A good source of Vitamins B6 and C, this satisfying carb provides copper, potassium, manganese, and dietary fiber, too, and is a surprising source of phytonutrients (aka antioxidants) These include carotenoids & flavonoids, caffeic acid & patatin, all of which provide protection against free radicals.

The Results!

Source

The Ingredients:

Recipe in Rebus:

left to right - potato prep
left to right - potato prep
potatoes into rapidly boiling water; reduce heat a bit
potatoes into rapidly boiling water; reduce heat a bit
add a little salt to the pot
add a little salt to the pot
in large mixing bowl, start wet mix with sour cream
in large mixing bowl, start wet mix with sour cream
add mayo
add mayo
add a little mustard
add a little mustard
add potatoes
add potatoes
mix well
mix well
mise en place
mise en place
add dill
add dill
add chives
add chives
grind pepper
grind pepper
add celery
add celery
add olives
add olives
transfer to long pan to delicately place egg slices into mix
transfer to long pan to delicately place egg slices into mix
layer and cover
layer and cover

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 48 oz

Ingredients

  • 4 cups Yukon Gold Potatoes, 6-8 taters, usually
  • 4-6 stalks celery
  • 4-6 eggs, free range & cage free
  • 8 oz black olives, sliced
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 oz dill, usually packaged as a "bunch"
  • 2 oz chives
  • Dash paprika
  • Dash salt
  • Generous sprinkling ground pepper

How to Do It:

  1. Wash potatoes, and cube into 1" squares.
  2. Place in rapidly boiling water, and reduce to a gentle boil. Boil for 10 minutes ONLY - else taters can get mushy and fall apart as you mix. Sometimes I "cheat" and boil my eggs here, too, for just the same amount of time, but placed in water at the beginning. Generally, though, it's better to boil these a day ahead of time, so they're nice and cold when you add them to the salad.
  3. While potatoes cook, prepare the wet mix.
  4. Start with sour cream.
  5. Add mayonnaise.
  6. Add a little squirt of Dijon mustard, and mix together.
  7. Drain potatoes, and mix with this immediately...and carefully, because the potatoes are fragile no matter how long they are cooked. (The heat helps the spuds absorb the mix)
  8. Now start adding stuff!
  9. I start with the herbs - dill goes in first.
  10. Then the chives...
  11. Lots and lots of pepper! Stir well.
  12. Add celery.
  13. Add sliced olives. Mix together well.
  14. When adding the egg slices, it's best to layer them into the mix carefully, as they are even more fragile than the spuds. I grab a casserole dish, spread out the mixture, layer with eggs, and cover with salad.
  15. Once thoroughly assembled, dust with paprika, and serve. This obviously goes great with BBQ, while veggie burgers make a nice alternative for the vegetarians out there. (go veggies!!)

Carefully fold together, and dust with paprika!

Source

Comments

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    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      Cuttler--thank you for the nice compliment. The salad is just so gooOOood--I credit the dill--and is even better the next day or so, when all the flavors have fused a bit more. Hope you are well and happy this fine spring evening. :)

    • cuttler profile image

      Cuttler 

      5 years ago from HubPages

      Great and appetizing hub...images brilliant as usual

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      Thanks for saying, Kathryn. It's that time of year--when mayo masquerades as healthy...;)...and the dill makes it nice and cool, while the sour cream makes it less heavy, oddly enough. Hope your Sunday is going great!

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      Thank you, @Careermommy! The egg adds a lil extra salad to the salad...:) I hope you get this; I am unsure how to to reply so that one does.

    • Careermommy profile image

      Tirralan Watkins 

      5 years ago from Los Angeles, CA

      Oh wow, this potato salad looks so good. I used to make potato salad years ago, but haven't lately. This is one I will try. I like the idea of placing the larger egg slices on top. That adds a nice touch.

    • Kathryn Stratford profile image

      Kathryn 

      5 years ago from Manchester, Connecticut

      Mmm, I love potato salads, and this one looks just a little different than the usual. I'm going to try this sometime! Thanks for sharing this with us. I'm going to share it with others :)

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