Dill
Potato Salad
The
secret to a flavorful salad is to marinate the potatoes in Italian dressing
while they are still warm. For a garnish, use a large sprig of parsley and
sprinkle with chopped red onion or use sliced hard-cooked eggs and halved baby
tomatoes. For a change, add leftover chopped red bell pepper and crumbled bacon
or add minced sweet pickles and prepared mustard.
2 pounds medium russet potatoes, unpeeled
½ cup Italian
dressing
1 tablespoon apple
cider vinegar
½ cup chopped celery
stalks
½ cup chopped red
onion
2 tablespoons chopped
fresh parsley
½ teaspoon ground
black pepper
1 cup mayonnaise
1 tablespoon snipped
fresh dill
½ cup frozen petite
green peas
1. Boil the unpeeled potatoes in
salted water until you can easily
insert a knife in
the largest potato and all the potatoes are fully
cooked. If the
potatoes boil too vigorously they may start to fall
apart, so a slow
boil or simmering near the end is more desirable.
2. Drain the potatoes in a large
colander and rinse with cold
water. Mix the
dressing and vinegar in a small bowl.
3. Peel potatoes when cool enough
to handle and cut into large
cubes. Place in
a large bowl and sprinkle with dressing.
4. In a medium bowl, stir the
celery, onion, parsley, pepper,
mayonnaise, dill and peas. Invert onto the marinated
potatoes,
gently toss with
two wooden spoons. Some of the potato will
mix in with the
dressing and this is desired.
5. Refrigerate and serve with more
pepper and parsley.
Makes 8 side-dish servings