Picnic Food: Dill Potato Salad

May 30, 2013

When you go on a picnic you want your food to be simple and delicious, like this dill potato salad.  This straightforward dish is so easy, you'll be preparing it for every occasion.  Red potatoes are cooked just until tender before being mixed with a creamy dill sauce.  it is best to use fresh dill for this recipe as opposed to the dried version.  The flavor will be brighter and will go farther in this salad.

Dill Potato Salad


3 lbs. red potatoes, cooked
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon dill weed
2 tablespoons bacon, cooked, crumbled
6 green leaf lettuce leaves
Potatoes should be cooked until just done with skins on in boiling salted water (approximately 20-40 minutes depending on size of potatoes). Slice potatoes after they have cooled and place in mixing bowl.
In a separate bowl mix mustard, vinegar, dill and mayonnaise and pour over potatoes. Mix well. Refrigerate until ready to serve. Serve individually on leaf lettuce and sprinkle each salad with bacon crumbs. Serves: 6. (Prep and Cooking Time: 30 minutes)

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