|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
Vegetarian
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
3 lbs of yukon gold potatos, peeled
|
|
salt & pepper
|
|
2 stalks celery
|
|
1 cup mayo
|
|
1 sm red onion, finely chopped
|
|
1/4 cup tightly packed fresh dill, chop
|
|
1-2 tbsp vinegar
|
|
1/2 lemon, juiced
|
|
1 tbsp dijon mustard
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Put potatos in large pot, covered w/ water by 1 inch
Season w/ salt & boil till fork tender - 25 minutes
Drain potatos & return to pot - let cool.
|
|
|
Chop celery, combine w/ salt & remaining ingredients in bowl large enough to hold potatos
|
|
|
When cool, chop potatos into 1 inch cubes add to bowl as you go. Stir gently until they are coated
|
|
|
|
|
Originally Submitted
8/6/2006
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Creamy Dill Potato Salad recipe to your own private DesktopCookbook.
|