"The belly rules the mind."--Spanish Proverb

Dill Potato Salad Recipe

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This recipe for Dill Potato Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cherie Gluhm
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Red or yellow gold potatoes
Dill weed (dried or fresh)
Sweet onions
Fat free sour cream
Light mayonnaise
Fresh ground pepper

Directions:
Directions:
Boil three to five pounds of potatoes until a fork can be lightly inserted into the potatoes without them falling apart. Cool until you can cut the potatoes into small pieces or chunks. I leave the skins on, but you can carefully peel the potatoes before you cut them. Sprinkle fresh cut dill, about a tablespoon, or dry dill weed over the potatoes. Pour a half cup of mayonnaise and a half cup of sour cream over the cut potatoes. Slice into bite size pieces a medium sweet onion and sprinkle them over the potatoes. You can use a red onion but it may be a bit hot. Blend the ingredients slowly with a spatula or large spoon so as not to break the potatoes. Use fresh pepper to taste and modify the mayonnaise, sour cream, dill, and or onions to your taste. Chill the salad for an hour before serving.

Number Of Servings:
Number Of Servings:
6-12
Preparation Time:
Preparation Time:
45 to 60 minutes
Personal Notes:
Personal Notes:
Our family loves to cook, and we are always sharing new ideas. Our eldest daughter, Nicole, gave this to me, and I fix it frequently because it is so different. We also fix it for family gatherings. Just modify the ingredient amounts to match your taste buds. Enjoy!

 

 

 

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