QUICK CREAMY DILLED POTATO SALAD

QUICK CREAMY DILLED POTATO SALAD

Author: Susanne at dishwithme.com

QUICK CREAMY DILLED POTATO SALAD
QUICK CREAMY DILLED POTATO SALAD

Ah, what a classic all American dish. This recipe for quick creamy dilled potato salad will be a hit at any function, whether it be a normal dinner served at home, a potluck, church function, picnic, family reunion, day at the beach, or a backyard barbeque.

It would really go well with fried chicken…if only I could fry chicken…it’s my downfall…I cannot master it…no joke.

This recipe is pretty classic in nature, but ramped up a bit with dill x three! Yum. In this recipe, I use dill pickles, juice from said dill pickles, and, last, but not least, fresh or dried dill weed.

Speaking of dill weed, try it on eggs. Scrambled, fried, Eggs Benedict, any kind of eggs. Omgosh, it’s so yummy!

HELPFUL HINTS FOR QUICK CREAMY DILLED POTATO SALAD

Dice things according to whatever size you would like to bite into, but so that you can have a taste of several goodies in one bite…so, not too big.

Do NOT overboil your boiled eggs. OMG, they don’t need to be cremated! So many people boil their eggs for 15-20 minutes…NO! One of my future blog posts will contain information on how to boil the perfect egg. For now, for this recipe, place eggs in a pan with cold water, bring to a boil, as soon as the water comes to a boil cover with a lid and remove from heat, set timer for 7 or 8 minutes. Rinse in cold water. Ta-da.

As always, all ingredients should be based on your likes. With that being said, if you change ingredients, it, obviously, will not taste just like mine. If you don’t like onions (what?) simply leave them out. Same goes for the rest of the ingredients.

Fresh is always best. In this case, I am referring to dill weed. I have two herb pots with various herbs growing, one of those happens to be dill. I think it is uber cool to go outside and clip some herbs to add to a recipe. The lovely thing about growing herbs in pots is that they don’t require a lot of space, so even if your outside area is limited to a small balcony, or patio, you can still enjoy fresh herbs. BUT, if you do not have fresh herbs, dried is fine.

GROCERY LIST

  • Potatoes – Yukon gold are my favorite, reds will work, too
  • Eggs – Boiled
  • Onion – Red
  • Pickles – Dill
  • Celery
  • Mayonnaise
  • Sour cream
  • Grainy mustard
  • Dill pickle juice
  • Fresh dill weed – or dried
  • Granulated onion powder
  • Granulated garlic powder
  • Celery salt
  • Kosher salt
  • Freshly ground black pepper

DISHES TO PAIR WITH THIS ONE

GRILLED BABY BACK RIBS

QUICK GRILLED HOT WINGS

PIERPOINT CHILI DOGS

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QUICK CREAMY DILLED POTATO SALAD

QUICK CREAMY DILLED POTATO SALAD

5 from 19 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: CREAMY DILLED POTATO SALAD, CREAMY POTATO SALAD, DILLED POTATO SALAD, QUICK CREAMY DILLED POTATO SALAD, QUICK POTATO SALAD
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Author: Susanne

Ingredients

  • 3 pounds Yukon gold potatoes, or red potatoes Diced
  • 4 Boiled eggs
  • 1 cup Mayonnaise I use Duke's
  • 1/4 cup Sour cream
  • 3 Tablespoons Whole grain Dijon mustard The seedy kind
  • 2 Tablespoons Pickle juice Straight from the pickle jar
  • 1 teaspoon Kosher salt Or to taste
  • 30 grinds Freshly ground black pepper Or to taste
  • 1 Tablespoon Dill weed Fresh or dried
  • 1 teaspoon Granulated onion powder
  • 1 teaspoon Granulated garlic powder
  • 1/2 teaspoon Celery salt
  • 1/2 Red onion Or to taste, Diced
  • 3 medium Dill pickles Or to taste, Diced
  • 2 stalks Celery Strings removed, diced

Instructions

  • Add the diced potatoes to a large pot and fill with cold water. Cover with a lid and heat on high heat until water comes to a boil. Once the water comes to a boil, turn heat to medium-high and continue cooking JUST until the potatoes are tender. Check often, so they are not overcooked.
  • At the same time you are cooking the potatoes, place eggs in a medium pot and fill with cold water. Place a lid on the pot and heat on high JUST until the water comes to a boil. Once the water comes to a boil, immediately remove the pot (and eggs) from the heat source, keeping the lid on. Set a timer for 7 minutes, then drain the eggs from the water and run under cold water.
  • While the potatoes and eggs are cooking, in a bowl, add the remaining ingredients (mayo thru the celery salt), except the red onion, dill pickles, and celery. Mix throroughly. Set aside.
  • Dice the red onion, dill pickles, and celery. Set aside.
  • Once the potatoes are finished cooking, drain them in a colander and rinse with cold water until the potatoes are cooled down.
  • Once the eggs are finished cooking, drain and rinse with cold water. Once cool enough, peel and dice.
  • Depending on whether you prefer a smooth or chunky potato salad, you can give the potatoes a quick mash, or leave the chunks whole. Combine the potatoes, eggs, shopped veggies and mayonnaise/spice mixture. Combine well.
  • Tastes best after refrigerating for a couple hours.

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