Dessert
Sauces & Condiments
Salads
Fermented Foods
Egg Dishes
Dilly Potato Salad
Potato salad is often the complement of many a summer patio meal. I like mine with more vegetables and LOTS of dill. Add a little leftover chicken and stuff into a fresh tomato and you have a pretty, delectable, and super easy lunch or light dinner without heating up the kitchen.
8 potatoes, Yukon gold or Yellow Finn
4 eggs, hard boiled
1 medium onion (a sweet onion is especially nice ... like a Vidalia or Walla Walla)
1 cucumber, peeled and chopped
4–5 medium tomatoes (use Romas in the winter)
2 c. chopped dill pickle (home canned is best, but your store favorite will be just fine)
1 bunch fresh dill weed, rinsed and minced (at least 1/2 c.)
Mayonnaise
French's mustard (any standard yellow mustard will do)
Dill pickle juice
Fresh ground pepper
Cook the potatoes in their skins until tender in a little salted water. Drain and cool, then cut into bite size pieces.
To make the dressing, combine mayonnaise, mustard, and dill pickle juice to make about a cup to cup and a half of dressing which is a pleasant yellow color (not too yellow or too pale), which is the consistency of heavy cream. Add fresh ground pepper. Set aside.
In a large bowl, add the peeled and chopped eggs, onion, cucumber, tomatoes, pickle, and dill weed. Add the potatoes and pour in half of the dressing. Stir to combine. Add more dressing to cover as needed. Season with pepper. (Add salt if needed, but the pickle juice will have plenty.)
Refrigerate and allow flavors to blend for at least one hour.
Makes about 3 quarts.
© GardenArts 2010