August 21, 2015

Dill Potato Salad

On the Menu Today~
Dill Potato Salad

With summer coming to an end....
Dill Potato Salad will be a great addition to your upcoming
Labor Day Festivities~

Dill Potato Salad

  • 2 to 3 pounds unpeeled, russet potatoes
  • 6 hard-boiled eggs, roughly chopped
  • 3/4 cup (olive oil) mayonnaise
  • 2 tablespoons rice vinegar
  • 2 tablespoons Dusseldorf mustard
  • 1/3 cup finely chopped yellow onion
  • 1 stalk celery, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
Cooking Directions
  1. Bring potatoes to a boil in a large pot of water, reduce heat to medium-low, simmer until potatoes are tender, about 20 to 25 minutes. Drain, let stand until cool enough to handle. Peel potatoes, cut into 3/4 inch pieces, place potatoes and eggs in a large bowl.
  2. In a medium bowl, whisk together: mayonnaise, vinegar, mustard, onion, celery, salt, pepper, lemon juice, parsley and dill. Pour mixture over potatoes and eggs. Toss lightly.
  3. Cover and refrigerate 2 to 4 hours.

Potato, Salad, DillEgg

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