Warm Dill Potato Salad Recipe

5 3 2
Warm Dill Potato Salad Recipe
Warm Dill Potato Salad Recipe photo by Taste of Home
Publisher Photo

Warm Dill Potato Salad Recipe

Read Reviews
5 3 2
Publisher Photo
Everyone who tries this warm potato salad is delighted. It’s simple to make, and a nice change of pace from other potato salads. A friend gave me the recipe a long time ago, and we’ve been enjoying it ever since.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Warm Dill Potato Salad in Country Extra July 2007, p51

Nutritional Facts

3/4 cup: 326 calories, 22g fat (5g saturated fat), 21mg cholesterol, 529mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 5g protein.

Popular Videos

  • 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
  1. 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.
  2. 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.
  3. Remove from the heat. Stir in mayonnaise and onion. Add potatoes; toss gently to coat. Sprinkle with paprika. Yield: 5 servings.
Originally published as Warm Dill Potato Salad in Country Extra July 2007, p51

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 forWarm Dill 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
Sort By :

Average Rating
MY REVIEW
germanycook User ID: 6411056 57853
Reviewed Jul. 2, 2013

"Had to come back and say, that the chilled leftovers were even better than the fresh warm salad. YUM!"

MY REVIEW
germanycook User ID: 6411056 146765
Reviewed Jul. 1, 2013

"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!"

MY REVIEW
Miguet User ID: 4140923 130100
Reviewed May. 22, 2013

"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!"

Loading Image