Savory Dilled Potato Salad Recipe

5 2
Publisher Photo

Savory Dilled Potato Salad Recipe

Be the first to add a review
5 2
Publisher Photo
"When my sister-in-law shared the recipe for this savory potato salad last summer, it became an instant favorite with my family," notes Tiffany Twait, Meridian, Idaho. "The dill pickle relish and fresh dill perk up the flavor.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 8 medium potatoes, cubed
  • 4 hard-boiled large eggs, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup dill pickle relish
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 teaspoons prepared mustard
  • 2 garlic cloves, minced
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika

Directions

Place potatoes in a saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool. Place potatoes in a large bowl; add eggs.
In a small bowl, combine the remaining ingredients. Pour over potatoes and toss to coat. Cover and refrigerate for several hours before serving. Yield: 8 servings.
Originally published as Dilly Potato Salad in Taste of Home June/July 2001, p41

Nutritional Facts

1 cup: 468 calories, 28g fat (6g saturated fat), 126mg cholesterol, 597mg sodium, 45g carbohydrate (9g sugars, 4g fiber), 8g protein.

  • 8 medium potatoes, cubed
  • 4 hard-boiled large eggs, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup dill pickle relish
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 teaspoons prepared mustard
  • 2 garlic cloves, minced
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool. Place potatoes in a large bowl; add eggs.
  2. In a small bowl, combine the remaining ingredients. Pour over potatoes and toss to coat. Cover and refrigerate for several hours before serving. Yield: 8 servings.
Originally published as Dilly Potato Salad in Taste of Home June/July 2001, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSavory Dilled Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review