|by Patrick Mikanowski|
The potato has become so familiar to everyone today - it is the uncontested star on the menu of chefs both great and small - that we tend to forge...
Tip: Try skin dill potato salad for more results.
1 - 10 of 12 for red skin dill potato salad
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Cut potatoes into bite-size pieces. In a small bowl mix next 7 ingredients. Pour over potatoes. Add red onion and dill, mix well. Chill.
Slice potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served ...
In large pot ... separate bowl, combine dill, scallions, celery, ... cheese. Pour dressing over potatoes and toss to coat. Refrigerate 3 to 4 hours. Serves 8.
Boil potatoes after cutting in wedges, leaving skins on; drain when ... with celery seed, dill and sugar. Refrigerate 2 hours. Add Kraft salad dressing and heat ... until warm. Serve warm.
Remove potato skins while warm; slice. Combine remaining ingredients (except onions). Mix well. Pour dressing over potatoes. Add onions and toss.
Put cubed potatoes in a bowl. Combine other ingredients in another bowl. Pour over potatoes and stir gently so they don't get mushy. Serve well ...
Par boil potatoes and cool completely. Combine rest of ingredients and mix with cold potatoes.
Peel and dice potatoes. Cook until done, but firm. Let cool in refrigerator. Combine remaining ingredients; mix carefully with potatoes. Garnish with ...
Wash potatoes and boil in their jackets (start in cold water) until tender (stick with fork). Peel and cube potatoes. Hard boil eggs (rapid boil ...
Boil potatoes until desired tenderness. Mix remaining ingredients together and spoon over cooled potatoes. Mix well and chill.
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