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dojo [dṓ jō]
a place (hall / room) for practising martial art (karate, judo, aikido)


Recipe Categories >> Potatoes

Dill Potato Salad

INGREDIENTS
4 pounds waxy potatoes such as Red Bliss, Yukon Golds, or Blues
4 green onions, finely sliced, including green ends

Dressing:
1-1/4 cup prepared mayonnaise
Juice from one lemon
1 teaspoon sweet Hungarian paprika
1/2 teaspoon celery seeds
1/2 teaspoon cider vinegar
2 Tablespoons finely chopped fresh dill weed
Salt and freshly ground pepper to taste
Additional paprika for garnish

METHOD
Boil whole unpeeled potatoes in salted water until fork tender. Drain. When cool enough to handle, cut potatoes into 1-inch cubes. (If you wish, you may peel the potatoes before cubing.) Toss with green onions.

Whisk together mayonnaise, lemon juice, paprika, celery seeds, cider vinegar, dill weed, salt, and pepper.

Pour dressing over potatoes and green onions. Toss gently to mix until thoroughly combined. Pour into serving dish and sprinkle lightly with paprika.

Refrigerate at least 4 hours or overnight to let flavors mingle before serving.

Yield: 10 to 12 servings

NOTE
Might be better to cut the potatoes before boiling, which should save time. We also mostly quartered the potatoes when we cut them. We will cut them into smaller chunks next time to give you a better dressing to potato ratio.

We used a couple dashes of salt and pepper, which was not enough. 1/4 tsp (at least) of each will probably be better.

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    Admin Mar 28, 2024  
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