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Dilly Potato Salad

SUBMITTED BY: Tiffany Twait      PHOTO BY: cheepchick

"'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."
PREP TIME  40 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 8 medium potatoes, cubed
  • 4 hard-cooked eggs, sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup dill pickle relish
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 2 teaspoons prepared mustard
  • 2 garlic cloves, minced
  • 2 tablespoons snipped fresh dill
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2008 by cheepchick
This was a nice change from the usual potato salad. I left out the olives but kept everything else the same. I thought it tasted best the day it was made. The leftovers were a little too dilly for me:o)

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2007 by janelle
This potato salad is fantastic! I wasn't able to get to the store to buy dill...so I left that out, but I am sure it would make it that much better. My husband, who is VERY picky about his potato salads, kept saying that this was a winner and that I could make this every day if I wanted to. Next time I will make time to buy dill, but even without it the flavor is great!

0 users found this review helpful


 
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