RED DILL POTATO SALAD 
3 lbs. red potatoes, cooked
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. dill weed
1 c. mayonnaise
2 tbsp. bacon, cooked, crumbled
6 green leaf lettuce leaves

Potatoes should be cooked until just done with skins on in boiling salted water (approximately 20-40 minutes depending on size of potatoes). Slice potatoes after they have cooled and place in mixing bowl.

In a separate bowl mix mustard, vinegar, dill and mayonnaise and pour over potatoes. Mix well. Refrigerate until ready to serve. Serve individually on leaf lettuce and sprinkle each salad with bacon crumbs. Serves: 6. (Prep and Cooking Time: 30 minutes)

recipe reviews
Red Dill Potato Salad
   #178937
 Candace Sacre (Kentucky) says:
The most delicious potato salad. My family loves it because it has no "crunchy stuff." It was a favorite of my 17-year-old granddaughter, Lucy, and she was the reason it became a holiday staple. She always wanted the leftovers, when there were any, to take home. She was lost to senseless gun violence in January 2019 at age 17, and this dish is now called Lucy's Potato Salad in our family. It is made in her honor at Thanksgiving, Christmas, and on birthdays, and especially on her birthday, August 17. We miss you, Lucy!

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