Dilly Red Potato Salad

You can watch the video, and the video includes a quick lesson on how to cut onions! My shopping tip for this recipe is to compare prices of conventionally grown veggies with organics.  When I made this, the price for the organic potatoes was the same as conventional. I prefer organic root veggies like potatoes and carrots.  However, you should always buy the best food you can afford.

Red Potato and Dill Potato Salad
2 pounds red potatoes
1/2 cup finely diced yellow onion
2 tablespoons chopped dill pickles or dill relish
3 large eggs, hard cooked and chopped
1 tablespoon dill pickle juice
1 teaspoon prepared horseradish
1 tablespoon Dijon mustard
3/4 cup mayonnaise
2 tablespoons fresh dill, finely chopped
1/2 teaspoon freshly ground black pepper
Salt to taste
Trim the potatoes of any bad spots. Boil for 15-20 minutes in salted water. Drain and set aside to cool. Cut the potatoes into 3/4 inch cubes. Combine the potatoes, eggs, and pickles in a large bowl. Combine mayonnaise, mustard, pickle juice, horseradish, dill, and black pepper and stir to combine well. Blend the sauce into the potato mixture. Chill the salad at least one hour before serving, or for best results make at least one day ahead.

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