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Results 41 - 50 of 52 for dilled potato salad
Combine: Mix together and pour over potato mixture: Refrigerate several hours. Then mix in: Serves 6.
Cool potatoes, peel and cut in chunks. Toss potatoes with remaining ingredients. Chill. Yields 4 servings.
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.
Boil potatoes until barely tender. Cool in cold water and cube them. Combine remaining ingredients and add potatoes. Blend well. Chill.
Cook potatoes, cool and cube (leaving skins on). Meanwhile, mix the rest of the ingredients, except bacon and stir into cooled potatoes. ...
Mix all ingredients except potatoes and cucumbers. Pour this mixture over potatoes and cucumbers. Toss gently; chill.
Cook and drain potatoes. Slice potatoes and sprinkle with oil and vinegar. Combine remaining ingredients for dressing and add to potatoes.
Cook potatoes in boiling salted ... combine with onions, dill and anchovies in large serving ... pepper. Serve warm. Makes 4 to 6 side dish servings.
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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