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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dilly Potato Salad Recipe

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This recipe for Dilly Potato Salad is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds red potatoes
5 hard boiled eggs
1 cup chopped dill pickles (if in a hurry, you can use dill pickle relish)
1 small sweet onion, chopped finely
1 cup mayonnaise
1/2 cup sour cream
1 tsp celery seed
1 tsp dry dill weed or 1 Tbsp chopped fresh dill
1/2 tsp salt
1/4 tsp pepper
Paprika to sprinkle on top
Directions:
Directions:
1. Boil whole potatoes until tender, about 15-20 minutes. Drain and cool completely.
2. Cut potatoes into 3/4 inch cubes and place in a large bowl.
3. Chop 4 boiled eggs- reserve one egg to slice for garnish.
4. Add chopped eggs, pickles and onions to potatoes
5. Mix mayo, sour cream, and spices and gently stir into potato mixture.
6. Top with sliced egg and sprinkle with paprika. Refrigerate for at least 2 hours or over night before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
I love dill! If the potato salad isn't dilly enough- you can add a bit of pickle juice to the mayo mix.

 

 

 

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