Try this recipe if you are looking for something a little different than the traditional mayonaise and mustard based potato salad.
Dilly Potato salad will easily become a family favorite with its unique flavor.
This dish is a nice change from traditional mayonaise and mustard based potato salads, with a lot less calories. Instead of the fat of mayonaisse for flavor, dilly potato salad uses herbs and dijon mustard for a flavorful effect.
You can use any type of potato that you have on hand for this dish. A potato that boils well and tastes good is the Yukon Gold.
Dilly Potato Salad Recipe Ingredients:
1/2 cup frozen peas
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped celery
3/4 cup dijon mustard
4 to 5 tablespoons olive oil
1/2 cup black olives chopped or presliced canned
3 tablespoons chopped fresh dill, or 2 tablespoons dried
3 tablespoons chopped fresh parsley, or 2 tablespoons dried
8 medium to large sized potatoes
salt and pepper to taste
Recipe Directions:
Wash potatoes well by scrubbing off the dirt off. Cut potatoes into 1 to 2 inch cubes. Add cubed potatoes to pot of water. Boil water to a boil and cook potatos until they are firm, yet done. Test potatos by piercing with a fork. They should not be too mushy, for this will affect how the potato salad holds together. If they are too mushy you will have dilly mashed potato salad.
When potatos are done, rinse with cold water in a collander. This will keep the potatoes from cooking further. When the potatos feel luke warm, add to a large mixing bowl.
Take the frozen peas and put into a small bowl with some warm water. They don't need to cook, just unthaw a little. Let peas unthaw for about 15 minutes. You can also put them in the microwave and heat 1 to 2 mintutes to quickly dethaw them. Drain the peas once they are dethawed.
Add the dijon mustard to a small bowl. Then add the olive oil to the dijon mustard. Blend ingredients with a whisk or a fork until well blended. You can add more olive oil to the mixture to make it more fluid if you feel the mixture is too stiff for a dressing.
Add the green pepper, celery, drained peas, and black olives to the potatos in the bowl. Mix the ingredients until blended.
Add the dijon mustard olive oil dressing to the potato mixture. Stir until blended.
Finally, add the dill and parsley to the potato mixture and stir until blended and everything seems well coated.
You can serve dilly potato salad warm or cold. Dilly potato salad can be served as a side dish to compliment grilled meat or fish. It also tastes great on its own.
This recipe makes approximately 6 to 8 1/2 cup servings.
The copyright of the article Dilly Potato Salad in Recipes is owned by Ellen Wilson. Permission to republish Dilly Potato Salad in print or online must be granted by the author in writing.
