Celery and dill potato salad
Recipe by Zachary Moore
5 pounds Red Potatoes
6 Eggs, hard-boiled
4 Celery Stalks
1/2 Red Onion
1/2 Sweet Onion
1 Clove Garlic
2 tsp Dill
1 tsp Celery Seed
1 tsp Black Pepper
1 tsp Salt
2 Tbsp Dijon Mustard
2 cups Mayonnaise
1 cup Dill Relish
Prep. Time → 45 min
Cook Time → 30 min
1. Wash the potatoes and celery stalks, and peel the onions.
2. Cut the potatoes into 1-inch cubes. Place in salted, boiling water and cook until tender, then drain.
3. Thinly slice celery, place in a large mixing bowl.
4. Dice the onions and garlic, then sautée until brown. Place in the mixing bowl along with celery.
5. Dice the eggs, and place in the mixing bowl along with celery, onions, and garlic.
6. Remove 1/2 of the cooked potatoes, and place in a separate bowl. Add 1 cup mayonnaise and beat or whip until smooth.
7. Combine all ingredients in the large mixing bowl and thoroughly mix with a large spoon or spatula.
8. Refrigerate overnight before serving.
side dishes June 22, 2014 20:10
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