Dill potato salad
Dill potato salad
The vinegar and dill are what make this potato salad recipe special. This is one of my favorites because the tang of the vinegar combined with the creaminess of the mayonnaise and the aroma and flavor of the dill can get me lost in a warm summer day. And if you leave the peel on the potatoes not only do you get extra texture but extra nutrition. Sometimes I even add sour cream and a little yogurt for extra creaminess. The paprika not only gives this dish color, but adds wonderful flavor which can range from mild to hot. Look for Hungarian Paprika specially cultivated for its milder and lower heat if the spiciness is not for you. Sometimes I substitute sunflower seeds, added just before serving, for the celery to bring an unexpected crunch. There are so many ways to enjoy this classic summer recipe. Have fun playing with this dill potato salad recipe and enjoy.
Ingredients
5 medium size red or yellow potatoes, cooked.
1 cup mayonaise.
1 small onion chopped
1 celery stalk chopped
2 Tbs cider vinegar.
1/2 tsp dill weed.
1 tsp paprika
1/4 cup sunflower seeds (optional)
salt and pepper to taste
Preparation:
Chop the potatoes into bite sized pieces. Lightly toss all the ingredients in a large bowl. Season with salt and pepper to taste. Be sure to chill for about an hour before serving.
The combination of the tang, creaminess and texture makes this dill potato salad recipe a family favorite.