I had to prepare this recipe twice (to everyone's delight) in order to get photos. The first batch was consumed before I could get my camera set up! This dill potato salad recipe is a summer favorite that we'll be having often.
|Dill Potato Salad...a great summer side dish!|
small bag of red potatoes, cut into chunks, rinsed* (abt 4-5 cups)
4 boiled eggs, diced
1/2 cup mayonnaise
1/4 cup dill relish
3-4 stalks of celery, rinsed and chopped or 1/2 t. celery salt
1 T. mustard, whatever kind you prefer
1 cup onion, diced (I use white onions)
salt and pepper, to taste
Garnish with diced chives or diced green onions, if desired.
*NOTE - I've made this recipe using russet potatoes and Yukon golds as well. It's up to the cook to decide!
- I use microwave steamer bags to cook my potatoes because a) I usually overcook them when boiling and b) the microwave method only takes 9 minutes.
- Once the potatoes have cooked, move them to a large bowl and stir in the eggs, onions, and celery.
- In a small bowl, mix relish, mayonnaise, and seasoning. Add dressing to potato salad and stir until it's well coated with the dressing. Makes 6 servings.
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