Ease of Preparation: Easy
Preparation Time: 5 min
Chill at least 1 hr
Cook Time: 15-20 min
Servings: 4
From: Frontier Files
Dilly Potato Salad
Ingredients
2 pounds small new red potatoes, washed and halved
2 stalks of celery, chopped
1 small red onion, chopped
1/2 cup cornichon pickles, chopped
2 teaspoons whole dill seed, lightly crushed
1 cup mayonnaise or plain low fat yogurt
1 tablespoon Italian parsley, chopped
1 teaspoon freshly ground pepper
1 teaspoon salt, optional
2 stalks of celery, chopped
1 small red onion, chopped
1/2 cup cornichon pickles, chopped
2 teaspoons whole dill seed, lightly crushed
1 cup mayonnaise or plain low fat yogurt
1 tablespoon Italian parsley, chopped
1 teaspoon freshly ground pepper
1 teaspoon salt, optional
Directions
Place potatoes in medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Be careful not to overcook or potatoes will be mushy. Drain potatoes and set aside to cool.
In medium bowl combine remaining ingredients. Add potatoes and stir to coat. Chill thoroughly before serving, at least 1 hour.
In medium bowl combine remaining ingredients. Add potatoes and stir to coat. Chill thoroughly before serving, at least 1 hour.
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