January 23, 2011

Sunday salad #3- dill potato salad

Dill originated in Eastern Europe, fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs. Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. If you love the flavor of dill, here is a classic salad that is a perfect side dish to any protein and another veggie. Perfectly hearty for winter and also a picnic favorite in summer. 

8 potatoes (peeled, diced and cooked)
4 eggs (hard boiled and diced)
dill pickles and splash of juice
½ c finely chopped onion
½ c chopped celery
¼ c mustard
½  c mayo (or until consistency you like)
salt, pepper, dried and fresh dill to taste


Tonya said...

I love potato salad!

Melody said...