Running low on time and with a cranky baby, I searched online for a simple dilled potato salad recipe. Finally, I realized I was wasting too much time and gave up the search hoping I could make up a good one on my own. It worked! And I was proud to say it was about as simple as I could ever imagine.
Disclaimer: I fear I was in too big of a hurry and am not positive about the proportions--but pretty sure. You can always make the dressing on the side and add it to the potatoes. Also, had I had red potatoes, I know the finished product would have looked prettier. However, at least I can prove you can use Russet Potatoes and do just fine, too.
In place of the mayo and lemon, you can use sour cream and skip a step/ingredient. I also like my salads a little drier to save on calories, but I still think it came out with lots of flavor
Recipe for Dilled Potato Salad
- 5 small-medium russet potatoes, diced bite-sized
- 1/2 cup mayonnaise
- 1/8 teaspoon lemon
- 1 teaspoon dry dill
- 1 teaspoon herbed salt
- 1/4 teaspoon onion powder, optional but recommended
- 1/4 teaspoon garlic powder, optional but recommended
Boil potatoes in water until soft. Drain, rinse in cold water, and drain again. Put in large bowl and refrigerate to cool. When cooler (doesn't have to be completely cold), add the remaining ingredients to the bowl and stir with a spatula so as not to mash or break the potatoes. Transfer to serving bowl and garnish with sweet peppers, fresh dill, or item of your choice.
