Potato Salad with Dill




There must be millions of Potato Salad recipes! 
I'm sure that everyone thinks theirs is the best.
If you search the Mennonite Girls Can Cook Blog, you'll have several very good ones
 to choose from. 
Today I'm adding my recipe to the offerings 
 I love the flavour the celery salt and the fresh Dill add to the salad. 
They are additions that just might suit your taste.

Please note: I've not been precise in my measurements as you may want to adjust the seasoning to your taste.  Add the lesser amount first and then taste it before adding more.

  • 8 medium potatoes
  • 8 eggs, hard boiled and peeled (My rule of thumb is one potato and one egg per person)
  • 1 large stalk celery diced
  • 1 cup mayonaise
  • 1/4 cup sour cream
  • 1- 2 teaspoons prepared mustard (or to taste)
  • 1/2 teaspoon celery salt
  • 2 tablespoons chopped fresh dill
  • salt and pepper to taste (I usually add a few sprinkles of Montreal Steak Spice)
  • half and half cream if needed
  • 2-3 tablespoons pickle juice (from either sweet pickles or dills)
  • chopped green onion
  1. Boil potatoes with their skins on just until a knife inserted into one of the potatoes goes in easily.  Do  not overcook. Drain and cool overnight in the fridge.
  2. Peel potatoes by scraping with a knife. Dice potatoes into a large bowl.
  3. Dice hard boiled eggs into the bowl with the potatoes and then cut through the potatoes and eggs with your knife to further dice them.
  4. Add chopped celery.
  5. Mix mayonnaise, sour cream, celery salt, dill and salt and pepper.  Add pickle juice and stir well.
  6. Add a tablespoon or so of cream and more pickle juice to make the dressing the consistency you prefer.
  7. Add 1/2 of dressing and green onions to the potatoes and eggs and mix until evenly coated. Add more dressing until it looks right to you.  (Some like a creamier salad, some a more dry salad) 
  8. Serves 8 -10
Add dressing and mix salad no more than an hour before serving as the potatoes seem to absorb the dressing if mixed too far ahead. Be sure to refrigerate mixed salad until serving and return leftovers to the fridge promptly after the meal.




4 comments:

  1. I appreciate your rule of thumb and am adding it to my recipe, which is very similar to yours.

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  2. We love potato salad over here. My mom had a homemade salad dressing that I usually use, mixed with mayo and mustard. Adding dill (fresh or dill weed dried) is a must for me. Your's looks so pretty! I always think potato salad sings of Spring!

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  3. Putting the boiled potatoes in the fridge overnight, before you mix the salad, is a new technique for me. Usually I make the salad while the potatoes are slightly warm. I'll have to try your method and see what the difference is.

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