November 11, 2014

Creamy Dill Potato Salad

I'm a very picky potato salad person.  I don't like too much mustard or pickle taste.  Bleh...both are such a strong overpowering ingredient.  So, I've been experimenting for the past month on the perfect recipe.  After multiple taste tests and a lot of recipe changes...I've finally got it.  The greatest, and now most requested side dish, for my family.

3 lbs. potatoes
1 1/2 c. mayo
1/8 c. fresh dill, finely chopped
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/8 c. mustard
4 green onions, diced
4 eggs, boiled and diced

  1. Wash and dice potatoes into 1 inch squares.  Put in a 4 quart pot and fill with water to cover potatoes.  Bring to a boil over high heat.  Boil for 10 minutes or until soft.
  2. Drain potatoes and place into large bowl.  
  3. Mix remaining ingredients in a separate medium bowl.  Pour over potatoes.
  4. Mix thoroughly.  Refrigerate for 1 hour before serving.  Best if chilled overnight.
Source: A Mandatory Mooch original 

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1 comment:

  1. It's funny I thought I might be the only one left with a 1/8 measuring cup (which I cherish). Your potato salad sounds and looks delicious.


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