The Pioneer Woman Tasty Kitchen
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Dilled Potato Salad

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Lemon and fresh dill make this salad special. Add a few stalks of celery, a freshly unearthed red onion and you have a recipe for a successful Friday evening or weekend picnic.

Ingredients

  • 2 pounds Fingerling Potatoes Or Baby Red Potatoes
  • 4 whole Stalks Celery, Chopped
  • ¼ whole Large Red Onion, About 1/4 Cup Diced
  • ¼ cups Mayonnaise
  • ¼ cups Sour Cream
  • ½ whole Lemon, Juiced
  • 3 Tablespoons Fresh Dill, Chopped
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation

Cut potatoes into 3/4″ pieces. Place in pot, cover with water and pinch of kosher salt and bring to a boil. Boil for 15-20 minutes until potatoes are fork tender. Drain and rinse immediately with cold water. Place in a bowl and set inside a larger bowl partially filled with ice. Add celery and onion and place both bowls in the refrigerator.

Mix together mayo, sour cream, lemon juice, dill and salt and pepper. Stir dressing into potatoes. Continue to chill. Serve when chilled, usually about 20-25 minutes on ice and in the refrigerator.

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3 Reviews

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Leah on 5.23.2011

Made this over the weekend to accompany grilled chicken & veggie kabobs. It was a GREAT potato salad! I left the skins on a few of the red potatoes (just for added color). Delicious!

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misswhit85 on 3.18.2011

Just made this for my husband’s 30th birthday party and it is delicious!

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heidirenee on 3.5.2011

This is the BEST potato salad I have ever made! I doubled it and added Lemon Zest – and it tastes like SUMMER!!! For someone trapped in the confines of March winter with 4′ of snow on the ground this is a godsend! Thank you FoodformyFamily!!! The only problem is that I fear I didn’t make enough because this is going to go so fast I probably won’t get any myself! Will be making again and again!

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