Dilly Potato Salad

  • Yield 6 servings

"I learned about seasoning with herbs when I was old enough to help my mother make pickles. At that time, I developed a great fondness for dill's spicy fragrance and pretty lacy flowers. I have always included it in my herb garden."


6 medium potatoes, boiled, peeled, cooled and cubed
1 medium sweet onion, sliced very thin
1/2 cup celery and celery leaves, chopped
1/2 cup red bell pepper, chopped
1 teaspoon lemon juice
1/2 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1/2 cup mayonnaise
1/4 teaspoon paprika
1/2 cup walnuts, chopped


  1. While potatoes are still warm, mix with onion, celery, red pepper, lemon juice, dill, parsley and mayonnaise in a large bowl.
  2. Chill overnight and garnish with the paprika and walnuts before serving.

Tips From Our Test Kitchen: For a moist and low-fat salad, use 1 cup of plain yogurt in place of mayonnaise. Try fresh tarragon, basil or another favorite herb in place of parsley.


—Peggy Martin, Roseburg, Oregon



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