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Southern Dill Potato Salad

4

0 min

Southern Dill Potato Salad

Southern Dill Potato Salad Photo 1

Time

0 min

Serving

8 persons

Calories

279

Rating

4.00★ (282)

Cuisine

Spanish
Author: Victoria Buriak
Like the dill potato salad recipe my mother made for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will enjoy it! The best taste is achieved when the salad is covered and placed in the refrigerator overnight.

Ingredients

  • unpeeled red potatoes: 10 piece
  • sour cream: 0.75 cup
  • mayonnaise: 0.75 cup
  • white onion: 0.5 piece (chopped)
  • stalk celery: 1 piece (chopped)
  • apple cider vinegar: 1 Tbsp (to taste)
  • Dijon mustard: 1 Tbsp (to taste)
  • celery salt: 1 tsp
  • salt and black pepper: (to taste)
  • hard boiled eggs: 5 piece (chopped)
  • dill weed: 1 Tbsp (dried)

Metric Conversion

Stages of cooking

Southern Dill Potato Salad Photo 21
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  1. Place potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut potatoes into chunks. Set aside.
    Southern Dill Potato Salad Photo 2
  2. Stir together sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper in a bowl until well mixed.
    Southern Dill Potato Salad Photo 3
  3. Place potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly.
    Southern Dill Potato Salad Photo 4
  4. Cover and refrigerate the salad for at least 30 minutes. Serve cold.
    Southern Dill Potato Salad Photo 5

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