Salads and Dressings forum: Tangy Dilly Potato Salad

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Apr 24, 2010 3:32 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Tangy Dilly Potato Salad

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I Love Potato Salad and make it several ways. Hot/Cold/Skins on/Skins off – It’s been a while since I’ve made some and today I felt like the tangy variety! Personally I like Russet potatoes for this as they’re a little drier and really absorb the dressing, but generally any potato will do.


About 6 large potatoes –
4 hard boiled eggs
1 medium onion chopped
1 large stalk of celery chopped
½ red pepper chopped
1 dill pickle chopped
2 slices of crisp bacon for garnish (optional)
Paprika for garnish
Vinegar to sprinkle potatoes


¾ cup mayonnaise
1/3 cup of half and half or whipping cream
1 1/2 tablespoons of white Vinegar
1 ½ teaspoons of sugar
½ teaspoon of dry mustard
½ teaspoon of dried dill weed (or a teaspoon fresh)
½ teaspoon of salt
¼ teaspoon of black pepper
1 garlic clove minced or finely chopped

Wash your potatoes well and cut them in half. Bring a large pot of salted water to a boil, add the potatoes and cook until tender but not falling apart (about 25 minutes).

In the meantime, boil your eggs.

Chop your Onions, Celery, pepper and pickle…

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When the potatoes are cooked drain them and let them cool down.Peel and chop them (I like mine chunky but it’s all personal preference). Sprinkle them lightly with white vinegar. Peel and chop your eggs and add to the bowl.

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Make the dressing by combining the mayonnaise and cream. Stir well and add the vinegar as this will thicken it up. Add the sugar, dry mustard, dried dill weed, salt, pepper and minced garlic.

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Add the chopped veggies/pickle to the potatoes and eggs and lightly mix. Add ¾’s of the dressing and combine well. Keep adding it until you come up with a nice creamy consistency – but you don’t want it too runny. Garnish with a little paprika and add the bacon if desired. Put in the refrigerator for at least 2 hours to chill. Love this even better on Day2!

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