by AdobeStock/Janna
8
SERVINGS
Ingredients
- 1 quart cooked, diced potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped onion
- 1 cup peeled, diced cucumber
- 1 cup diced celery
- 2 hard-cooked eggs, chopped
- 2 tablespoons dill seed
- 2/3 cup mayonnaise
Directions
- Combine potatoes, salt, pepper, onion, cucumber, celery, eggs, and dill seed; blend well.
- Add mayonnaise and mix thoroughly. Chill well.
This chilled Dill Potato Salad is a refreshing compliment to any meal. Prepare it ahead of time to share with friends at your next summer barbeque.
This recipe was submitted by Mrs. George Ebsen. It was originally published in 1970.
More Sweet and Savory Summer Recipes
From homemade ice cream to grilled hot dogs, enjoy some of the quintessential foods of summer.
Originally published as part of “Sweet and Savory Summer Classics” in the July/August 2023 issue of Grit magazine and regularly vetted for accuracy.
