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Koach's world famous dill potato salad


Koach
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ok, it's not really mine, but i don't remember where i got it

 

There are several recipe sizes. I usually use 2 pounds of medium sized red potatoes. My grandson and I will eat that in a few days.

 

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DILL POTATO SALAD

Printed from COOKS.COM

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1 lb medium sized red potatoes

1 1/4 tbsp. cider vinegar

1/2 tbsp. parsley, chopped

1 tbsp. onion, finely chopped

1/8 c. green pepper, finely chopped

.375 c. celery, diced

.375 c. Hellmann's mayonnaise

Salt & pepper

1/2 tsp. dill weed

 

Scrub potatoes and cook until tender.

Drain, peel and cut up.

Combine all ingredients and refrigerate several hours (or overnight) before serving.

 

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2 lbs. medium sized red potatoes, unpared

2 tbsp. salad oil

2 1/2 tbsp. cider vinegar

1 tbsp. parsley, chopped

2 tbsp. onion, finely chopped

1/4 c. green pepper, finely chopped

3/4 c. celery, diced

3/4 c. Hellmann's mayonnaise

Salt & pepper

1 tsp. dill weed

 

Scrub potatoes and cook until tender.

Drain, peel and cut up.

Combine all ingredients and refrigerate several hours (or overnight) before serving.

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4 lbs. medium sized red potatoes, unpared

4 tbsp. salad oil

5 tbsp. cider vinegar

2 tbsp. parsley, chopped

4 tbsp. onion, finely chopped

0.5 c. green pepper, finely chopped

1.5 c. celery, diced

0.75 c. Hellmann's mayonnaise

Salt & pepper

2 tsp. dill weed

 

Scrub potatoes and cook until tender.

Drain, peel and cut up.

Combine all ingredients and refrigerate several hours (or overnight) before serving.

 

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What I do is boil the potatoes until they are cooked, but still firm. With red potatoes, the skins will just be starting to fall off and, once they are cool, you can almost peel the skins by pulling it off by hand. If you overcook them, you'll end up making mashed potato salad.

 

While the potatoes are cooking, mix all the other ingredients and refrigerate.

When the potatoes are done, take them out and let them cool. When they are cool, peel them.

 

To avoid mashing them when you mix them, i do this. Cut the potatoes into bite sized piece, and about 1/4 inch slices. Or, if you overcook the potatoes, cut them into large chunks, maybe 3/4 of an inch.

Spread a thin layer of the dressing you made earlier in the bottom of a bowl.

Spread a single layer of cut potatoes.

Lightly cover that layer with dressing.

Add another layer of potatoes, and lightly cover that with dressing.

Continue doing that until you have run out of potatoes or dressing.

 

You have to spread the dressing thinly or you won't have enough.

Carefully toss the salad once or twice and refrigerate.

It tastes best when it's cold .

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