Thursday, September 23, 2010

Dill Potato Salad

There is nothing better than potato salad when you are making barbecue.  Last night I made barbecue pork chops with grilled zucchini and I thought a potato salad would be a great addition.
If you have ever searched the internet for potato salad recipes there are literally over 2,500 on just one website alone.  I have tried several and this is one that I will definitely keep.   I used Miracle Whip when making this salad.  I have listed the recipe as published on This site was the former

Dill Potato Salad
3 1/2     pounds red potatoes, cut into 3/4-inch pieces - leave skin on
1/2 - 1   cup dill pickle juice
3/4        cup mayonnaise/salad dressing
1/3        cup buttermilk
2-3        tablespoons fresh dill, chopped.  (Important:  Use fresh dill)
4           teaspoons dijon mustard, add more to taste
1-1 1/2  teaspoon sugar
1/2 - 1   tablespoon fresh ground pepper
3           hard-boiled eggs, peeled and chopped
1/2        cup red onion, chopped
3           dill pickles, chopped, add more to taste

1.  Cook potatoes in boiling water for approximately 10 minutes.
2.  Drain; transfer to a large bowl.
3.  Drizzle pickle juices over hot potatoes and toss gently.
4.  Cool to room temperature.
5.  Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
6.  Pour over potatoes.
7.  Add eggs, onions and pickles to potato salad and toss to blend.
8.  Refrigerate until serving time.

No comments:

Post a Comment

Please feel free to leave your thoughts and comments!