Everyday potato salad becomes special with the addition of fresh dill weed and celery seed. Use waxy potatoes which hold their shape better than baking or russet potatoes. Plan ahead to refrigerate at least 4 hours or better yet, overnight, to let the flavors mingle.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 4 pounds waxy potatoes such as Red Bliss, Yukon Golds, or Blues
- 4 green onions, finely sliced, including green ends
- .
- Dressing:
- 1-1/4 cup prepared mayonnaise
- Juice from one lemon
- 1 teaspoon sweet Hungarian paprika
- 1/2 teaspoon celery seeds
- 1/2 teaspoon cider vinegar
- 2 Tablespoons finely chopped fresh dill weed
- Salt and freshly ground pepper to taste
- Additional paprika for garnish
Preparation:
Boil whole unpeeled potatoes in salted water until fork tender. Drain. When cool enough to handle, cut potatoes into 1-inch cubes. (If you wish, you may peel the potatoes before cubing.) Toss with green onions.
Whisk together mayonnaise, lemon juice, paprika, celery seeds, cider vinegar, dill weed, salt, and pepper.
Pour dressing over potatoes and green onions. Toss gently to mix until thoroughly combined. Pour into serving dish and sprinkle lightly with paprika.
Refrigerate at least 4 hours or overnight to let flavors mingle before serving.
Yield: 10 to 12 servings
Whisk together mayonnaise, lemon juice, paprika, celery seeds, cider vinegar, dill weed, salt, and pepper.
Pour dressing over potatoes and green onions. Toss gently to mix until thoroughly combined. Pour into serving dish and sprinkle lightly with paprika.
Refrigerate at least 4 hours or overnight to let flavors mingle before serving.
Yield: 10 to 12 servings
