Recipe by NE1canCook
"My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.
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unpeeled red potatoes
hard boiled eggs, roughly chopped
apple cider vinegar, or to taste
Dijon mustard, or to taste
white onion, finely chopped
celery, finely chopped
salt and black pepper to taste
dried dill weed
I have made this recipe as it is written three times since I found it a couple of months ago. It is absolutely delicious! The sour cream really cuts down on the heavy mayo flavor that is in most salads. I believe the celery salt and dill are imperative. I understand leaving things out or adding things because of a personal preference but I wish those that made modifications would not rate recipes. Sometimes leaving out something minor could make a big difference. Trust me, spend the couple extra bucks to buy all of the ingredients for this and you will not be disappointed.
Because of the reviews, I decided to make this potato salad to take to a cookout, and 2/3 of it went uneaten. What a waste! I followed the recipe exactly.
This was the BEST potatoe salad I have ever made. I did not deviate from the recipe at all and it was FABULOUS!!!!!
This is almost the same potato salad I made this weekend. I added 1 T of yellow mustard in addition to the dijon, as well as a tsp of worcestershire, a tsp of fresh lemon juice and I used FRESH dill, instead of dried (1/4 of a cup). I also think it's easier and faster to cube the potatoes before cooking... boil about 15 minutes.
It’s so difficult to indicate precise measurements when writing out a recipe for someone. Tastes vary, sizes of fresh ingredients vary, and sometimes we just use “a little of this and a little of that.” But somehow, however, the submitter has it just right. She’s got the perfect measurements of each of the ingredients. I wouldn’t alter that a bit. But while I didn’t change anything (except for using a couple less eggs and fresh, rather than dried dill) I did add some things to dress it up a bit. Some thinly sliced radishes, sliced green onion, a few slices of cooked and crumbled bacon, about 2 T. creamy horseradish sauce and some Jane’s Krazy Mixed Up Salt really made the flavor pop and made a good potato salad even better. My favorite part of this recipe is the half and half mixture of sour cream and mayonnaise. It was creamy and still had a slight tang from the mayo without it being overbearing.
First, let me say I made this recipe twice... Once exactly as written, then with a few tweaks. The secret of this recipe is, of course, the dressing. It is very good as is. But on my second try, I doubled the mustard... even better! Yes, use the entire tablespoon of dill, it's perfect! I did prefer a little more celery, onion (Vidalia), and egg. But I'm not changing the dressing!
I made this for a large group (50 people) and received rave reviews. I followed the recipe exactly except that I used celery seed instead of celery salt since I didn't have any. It was the perfect potato salad, and I will definitely make it again.
I took the recipe submitter's advice and made this potato salad the night before so it would have time to set until dinner the following evening. My two sons helped me make this salad from start to finish. I made a few small changes due to what I had on hand--I increased the celery to two large stalks, green onions instead of white, used Beau Monde seasoning instead of celery salt (Beau Monde seasoning is basically celery salt and onion powder) and because my son asked, I threw in about six chopped garlic dills. This was quite good, though I think it could use a little more spicing up. Next time I make this, I think I'll add some garlic powder, chives and a little Frank's Hot Sauce. As is, quite good. The amounts of mayo/sour cream were absolutely spot on. I'm glad that the submitter added the footnote about making it ahead of time. I think that's what makes this salad. My sons and I really enjoyed making this together and we all (me especially) appreciated the ease of this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Dill Potato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 279
** Calories from Fat: 217
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