(On a more somber note, our prayers are going out to all of the people affected by the recent tornadoes. I cannot imagine the grief from the devastation and loss. I pray the Holy Spirit will comfort all of those involved.)
About a month ago, the hubby and I bought raffle tickets from a girl in our church for her school spring fling. Well, technically I purchased them, since I was the one who paid and decided what items to put the tickets towards…
I couldn’t believe it when we received a call from them one night saying that we’d won a Kindle fire. I thought they were joking at first; we had only bought a few tickets. Needless to say, I was very excited.
I didn’t know how much I would actually use it, but I love it and use it all the time. One of the perks of having an e-reader is being able to check out online books from the library. I had no clue they had so many cookbooks. The only downside to the ebooks is that you can only keep them for 2 weeks, and I don’t think they have the ability to be renewed like regular books. I’ll just have to keep checking them out over and over I guess!
The hubby thought it would be fun if I started a Southern foods feature, so I’ve been reading through Sara Foster’s Southern Kitchen on my Kindle (from the library). He loves country cooking, and I guess it was his way of motivating me to cook more Southern-style foods. I am planning on starting a once-a-month feature called Straight-Up Southern (hoping to start in June). The hubby already has the rest of this year planned out, I think!
Anyway, I had been searching for a good potato salad recipe for a while. Potato salad is one of those dishes that’s practically mandatory for summer get-togethers, so I figured it was about time to find a good recipe.
I’m pretty picky about my potato salad and don’t like potato salad with sweet relish in it. I really don’t like bread and butter pickles, so I definitely don’t want them showing up in and ruining my potato salad!
Therefore, I decided to use dill relish in place of the sweet relish. (It was actually pretty hard to find in my grocery store – they only had 1 variety compared to the myriads of varieties of sweet relish. I most definitely do not see the attraction of sweet relish.) Feel free to substitute the dill for sweet relish if you’re one of those weirdos who like sweet relish.
Also, I don’t mind mustard in the potato salad, but I don’t like it to be mustard-based or mustard to be the dominant flavor in the potato salad. This potato salad is creamy and dill-y with absolutely no hint of sweet relish!
…I know there’s got to be other dill lovers out there like me.
(Stay tuned for my Memorial Day recipe round-up tomorrow.)
Dill Potato Salad
Adapted from: Sara Foster’s Southern Kitchen
5 small/medium yukon gold potatoes, peeled and halved
3/4 cup mayonnaise
1/2 cup diced dill pickles
2 celery ribs, diced
1 green onion, diced (use white and green parts)
2 Tablespoons dill relish
1 Tablespoon dijon mustard
2 teaspoons dried dill weed
1 1/2 teaspoons Worcestershire sauce
dash of your favorite hot sauce (I used Tapatio)
salt and pepper to taste
1. Place potatoes in a large pot and cover with water. Bring to a low boil, and continue to cook for about 15 minutes, or until the potatoes are just tender.
2. Add eggs to the boiling water, remove from heat, cover, and steam for 12-15 minutes. Potatoes should be tender when touched with a fork.
3. Cool eggs under cold, running water and peel. Dice hard-boiled eggs and add to a large bowl. Let potatoes cool enough to touch and chop them. Add them to the bowl with the eggs. Add the rest of the ingredients and stir to combine. Season with salt and pepper to taste.