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Results 21 - 30 of 31 for red potato salad dill
Combine mayonnaise, mustard, dill, salt and pepper. Stir in remaining ingredients. Cover; chill. Makes about 4 cups.
Cook and drain potatoes. Slice potatoes and sprinkle with oil and vinegar. Combine remaining ingredients for dressing and add to potatoes.
Cook potatoes, cool and cube (leaving skins on). Meanwhile, mix the rest of the ingredients, except bacon and stir into cooled potatoes. ...
Boil potatoes until barely tender. Cool in cold water and cube them. Combine remaining ingredients and add potatoes. Blend well. Chill.
In small bowl combine broth ... broth mixture add dill weed, salt, pepper, oil and ... are fork tender, about 25 minutes. Serve warm or chilled.
Cool potatoes, peel and cut in chunks. Toss potatoes with remaining ingredients. Chill. Yields 4 servings.
Combine: Mix together and pour over potato mixture: Refrigerate several hours. Then mix in: Serves 6.
Cut Brussel sprouts in half ... until blended. Add to potato mixture, toss gently. Serve warm. 10 servings, about 59 calories per 1/2 cup serving.
Combine: Mix together and pour over potato mixture: Refrigerate several hours. Then mix in:
Mix sour half and half with salad dressing, vinegar, salt, pepper and dill. Toss together in large ... and chill to blend flavors. 6-8 servings.
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