The smell of dill always reminds me of living in Pennsylvania when I was first married and walking in my mother in law’s garden with her. She was usually barefoot and we would wander around the herbs and flowers stopping to smell and pick. She would always stop at the dill plants and rub the tops between her fingers and hold them out for anyone lucky enough to be there to smell. She loved dill and it showed up a lot in her cooking.
When I start to miss walking with her in the garden in the summer, which I always do every summer even though she’s been gone for many years now, I make this salad. It’s summertime at it’s best!
PrintDilly Potato Salad
Ingredients
Scale
- 5 peeled hard boiled eggs, coarsely chopped
- 2 1/2 lbs Yukon Gold Potatoes
- 1/2 C mayonnaise
- 1/2 C sour cream
- 1 T sweet pickle juice
- 2 T Dijon Mustard
- 3/4 C minced red onion
- 1/3 C chopped fresh dill
- 1/2 C minced sweet pickle
- 1/2 C chopped celery
- 1 t sweet paprika
- Salt and pepper from the mill
Instructions
- In a large saucepan, combine the potatoes, 2 t salt and water to cover by 2 inches
- Bring to a boil over medium heat, uncovered until the potatoes are tender and can be easily pierced with a fork, 20 to 25 minutes
- Drain and when cool enough to handle, cut into cubes
- Place the still warm potatoes in a large bowl and in a small bowl combine the mayo, sour cream, pickle juice, mustard and salt and pepper to taste
- Pour over the potatoes and mix thoroughly with the balance of the ingredients
- Garnish with a little dill and paprika
- Cover and chill at least an hour before serving
Most Excellent!
I’ve never used dill in potato salad, but it sounds divine! It really makes me want to enjoy this summery dish tonight!
Yum. I like dill in my potato salad but the kids don’t care for it as much.
Eggs, potatoes, pickles, mayo….who would have thought that could taste so delicious!
Looks wonderfully good, Rocky!
I am glad hat you put mustard in it. I probably wouldn’t have to add any to yours.
We have a William Sonoma cookbook. Mrs. Jim makes things from it. I think it is the French Cooking one.
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A better link. Sorry
I am such a HUGE potato salad fan. I think if it was alright and healthy to eat every day I would. I’m looking forward to trying this version out.
Oh dear…now you have me wanting some potato salad. I enjoy dill so that would be good…
Oh I have such a reaction when I smell dill-I adore it! I love it in potato salad and also in borscht and smoked salmon. I met someone that didn’t like it and I couldn’t understand that!
Looks delicious!
I use dill in my shrimp salad, so don’t know why I never thought of it in potato salad. Also like the pickles…never used those in potato salad either. Will be trying both. Picnic season is here!
Always cut my mayo with light sour cream. Nobody is the wiser and it sure reduces the calories.
Looks wonderful and I have to admit I have never knowingly tasted dill, unless you count pickles. Sounds like time to correct that.
Great recipe. I found one recently that calls for blue cheese.
What a carb-filled delight!
And the dill kinda makes it, right?
=)
I could eat potato salad all day!
Wonderful photos very delicious meals.
I love dill potato salad! I also like dilled carrots, have you ever had them? They are great served with roast chicken. Thanks for sharing this recipe, i pinned it!
This looks wonderful. I love the idea of putting sweet pickle into the salad!
I’m not much of a potato salad eater, but this looks amazing!
looks delicious! Now that’s something I can make (cold dishes are easier for me!) I think your MIL and I would get on well… I love to walk barefoot, everywhere! {:-D
Just wanted you to know you’ve inspired next Thursday’s post on potato salad.
How do I love thee potato salad? Let me count the ways…
Hi again!
Many thanks for stopping by my Alphabe-Thursday post. Fabulous recipe as always – am putting on weight over here in S.Spain!
Have a lovely weekend and look forward to seeing you again soon!
I love potato salad with dill, so thanks for sharing this recipe. Have a great weekend!
Yummy! Every photo shouts out yumminess! Thank you for sharing!
I have been out of the blog loop, but wanted to stop by and say hi!
Hope you get a chance to pop over for a visit :o)
Blessings & Aloha!
looks wonderful! I love Yukon golds. The addition of pickle juice is most interesting.
Hello.
I love potato salad, but I’m not too keen on mayo & pickles. Being British, my wife uses Salad Cream in place of the mayo. Yukons are my favorite too…so creamy & fluffy. Thanks for another wonderful share. See you later in a couple of days!
Yoor Divine Secrets
What a delightfully delicious recipe!
I love fresh dill in so many things!
And it’s actually lovely and fragrant in flower bouquets too!
Thanks for linking!
I wish I could devour a serving of this!
A+