Friday, July 19, 2013

Dilly Potato Salad Again!

Ingredients: 8 - 10 spuds, 3 or 4 eggs, 1 jar of dill pickles, 1 bunch of green onions, 1 packet of fresh dill, about 2/3 cup mayo, 1 T dill seed, 1/2 t salt, 1/8 t pepper. Method: Boil spuds and eggs; cool. Open jar of pickles. Peel and chop spuds, one at a time, placing pieces in a large bowl. Every so often, ladle some of the juice from the pickle jar into the bowl, stirring occasionally, so that the cooked spuds marinade in the pickle juice. You should use more than half the jar's worth of juice. Chop three or four of the dill pickles. Wash and chop the green onions and fresh dill. Mix with the potatoes. In a small bowl, whip the mayo with the dill seed, salt, and pepper. Add to the potato mixture; stir till coated. Peel the eggs, slice each egg in half, and place on top of the salad. For best taste, chill overnight before serving.

4 comments:

dogimo said...

Now you're talking. This sounds like my kind of potato salad!

Although I'm generally anti-egg in mine, but apart from that sounds goood. Maybe if the eggs were picked first...

Jen said...

Hm, pickled eggs. Never been a fan.

But these eggs can be picked ... they are on top of the salad so they are convenient to pick off.

dogimo said...

Ah, well done. Didn't note that step in the procedure - wish more people did that. Too often those eggs are mixed in as if they were potatoes.

The Girl Next Door Grows Up said...

I love dill anything and this looks super yummy!! Thank you for the recipe :-)