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Each spring and fall, I make large amounts of this potato salads for festivals at our church. Everyone says it goes well with the meats the other men barbecue.—Howard Haug, Hewitt, Texas
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Originally published as Dilly Potato Salad in Taste of Home December/January 1994, p47
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Reviewed on Dec. 10, 2011 by bjsilve0
Very good. I left the jackets on the potatoes. I used 1 1/2 t. dill weed and add 1/4 t. salt and left out the curry powder because I do not like curry.
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