- 1-1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 to 1 teaspoon salt
- 1/2 teaspoon dill seed
- 1/8 teaspoon pepper
- 1 cup milk
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped onion
- 1/4 teaspoon paprika
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain and set aside.
- In a large skillet, melt butter; stir in the flour, salt, dill and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat. Stir in mayonnaise and onion. Add potatoes; toss gently to coat. Sprinkle with paprika. Yield: 5 servings.
Reviews for Warm Dill Potato Salad
Sort By :
Had to come back and say, that the chilled leftovers were even better than the fresh warm salad. YUM!
We really liked this recipe. Having it warm really made a difference! I added more salt and some chopped dill pickles. BUT - I don't think I would always make warm potato salad!
I've been making this potato salad for years and my recipe came from Better Homes and Gardens "Casserole Cook Book" published in 1968. I use 4 cups of the cubed potatoes and serve it with b-sauced ribs - all year long!