Summer Dill Potato Salad
Chef Larry's Recipe
ARCHIVED RECIPES CONTACT INFO |
- 1 1/4 lb. Russet potatoes, cooked, peeled and diced 3/4 cup Celery, finely diced 1/4 cupScallions, minced 1 T.Sweet pickle relish 2 Eggs, large, hard-boiled, chopped 1 tsp.Fresh dill, chopped 1 tsp. Fresh parsley, minced 1/2 cup Mayonnaise 1 1/2 tsp.Dijon mustard 1 1/2 tsp.Salad mustard Salt to season Fresh ground black pepper to season
Combine ingredients in a large mixing bowl. Season with salt and fresh ground black pepper. Mix well and refrigerate until service. Chef Larry's Notes
To prepare potatoes for salad, rinse potatoes with water and pat dry. Preheat oven to 350 - 375 degrees F. Place potatoes on a baking tray and bake for 1 hour to 1 hour and 15 minutes until done. Cool potatoes well before peeling and dicing. Makes 4-6 Servings
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