It’s Potato Salad Time Again!

                               

Potato salad.

Don’t ya just love it? 😉

It’s such a summer/picnic/BBQ favorite.

                                             

I love all kinds of potato salad. Particularly recipes with lots of fresh dill included.

I recently tried this amazing Dilly Potato Salad (pictured above) from the cookbook:

The Complete Idiot’s Guide to Sensational Salads by Leslie Bilberback.

                                 

Chef Bilberback has kindly allowed me to share the recipe for this yummy salad with you.

And just in time for July 1st and July 4th holidays, coming up in the next few days.

See the complete recipe on page two.

And if you are looking for lots of great salad recipes that are quick and easy to prepare, this is definitely a cookbook you might want to add to your collection. I’m looking foward to trying a lot more in the near futureI ♥ (all kinds) of  salads.

                                     

Happy July 1st and July 4th. 🙂

Dilly Potato Salad

(my own minor tweaks, tips in parenthesis)**

2 lbs. red new potatoes ( I used 12 small potatoes)

2 Tb. Dijon mustard

Zest and juice of 1 lemon ( I had a large, juicy organic lemon so only used 1/2 the juice and zest)

1/4 C. fresh dill, minced

1/2 tsp. dill seed, crushed (I used 1 tsp. )

1 shallot, minced

3 stalks celery, chopped

6 radishes, chopped

1/4 tsp. kosher salt (I used sea salt)

1/4 tsp. freshly ground black pepper.

In a large saucepan, cover potatoes with cold water and bring to a boil over high heat. Reduce to medium heat and simmer until potatoes are tender, about 20 minutes. Drain and submerge potatoes in ice water until cool. Cut into quarters and set aside.

(Don’t peel the potatoes if at all possible, just scrub thoroughly before cooking).

In a large bowl, whisk together mayo,mustard, lemon zest and lemon juice.

Stir in potatoes, fresh dill, dill seed, shallot, celery, radishes, salt and pepper. Chill before serving.

Serves 4 (if you can stop at one serving that is!).

**And remember, keep those creamy salads very cold and stored properly until you are ready to eat; to avoid any tummy troubles.

Dilly Potato Salad recipe printed here, courtesy of Chef Leslie Bilberback Photo by James O. Fraioli. All rights reserved.

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6 responses

  1. I will use this recipe for my 4th of July potato salad. Thank you!

  2. This is a good potato salad recipe. I agree, lots of dill is the way to go.

  3. Looks and sounds yummy!!!

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    ~~~~~~~~~~~ HAPPY Canadian Day!!! ~~~~~~~~~~~
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  4. Hi SandyL, You won’t be sorry, it’s delish! The radishes and dill add a very nice “kick”. 😉

    Hi Joe, Too bad it was gone so fast. LOL

    Hi Becca, LOVE the Canada Day graphic, so cool. And back at ya’ re: the 4th.

    Happy Week, G 🙂

  5. I’m not a huge fan of dill but a little is ok. I’ll try it and let ya know how it turns out.
    I’m lazy about stuff like this and more often than not I used canned potatoes and just add peppers, onion,celery,carrot salt and pepper a dash of cesar dressing and low fat mayo. The best part though is Mrs. Dash, it gives it a whole new taste!

  6. Dill freshens everything up. Can’t wait for warm weather for this delicious potato salad. 😀

Thanks so much for your comments!

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