What is a really good potato salad recipe that has the taste of dill, not sweet?

I like the flavor of green olives, black olives, dill pickles, mustard. All these listed don't have to be in the potato salad. I just used these for example. Thanks.What is a really good potato salad recipe that has the taste of dill, not sweet?
Hello there,


this is my favorite Potato Salad. Usually I use prepared yellow mustard.





Dill Potato Salad





Ingredients:


7 cups chopped new potatoes


1 (8 ounce) container sour cream


2 teaspoons chopped fresh dill weed


1 teaspoon dried parsley


2 Tbsp dijon mustard


1/2 tsp Paprika


1/4 cup bacon bits


1-2 stalks of celery, chopped


4 dill pickles, chopped (optional)


3 hardboiled eggs, chopped (optional)


2-3 green onions, chopped








Directions:


1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.


2. Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.


3. Pour dressing over potatoes and toss gently. Fold in celery, bacon bits, green onions, pickles and egg. Chill before serving.What is a really good potato salad recipe that has the taste of dill, not sweet?
Potato Salad


8 eggs


鈥?3 pounds small white potatoes


鈥?Kosher salt


鈥?1 cup mayonnaise


鈥?1/4 cup buttermilk


鈥?2 tablespoons Dijon mustard


鈥?2 tablespoons whole-grain mustard


鈥?1/2 cup chopped fresh dill


鈥?Freshly ground black pepper


鈥?1/2 cup chopped celery


鈥?1/2 cup chopped red onion


Directions


Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.


Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.


When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
country potato salad





Measure Ingredient


1 tablespoon Coarse (kosher) salt


2 pounds Yellow finn potatoes -OR-


2 pounds New potatoes


录 cup Extra-virgin olive oil


1陆 tablespoon White wine vinegar


陆 teaspoon Salt


录 teaspoon Finely ground black pepper


1 cup Diced celery


陆 cup Diced red onions


戮 cup Diced dill pickles


录 cup Diced black olives


1 cup Mayonnaise


录 teaspoon Cayenne pepper


3 eaches Hard-cooked eggs *


1 x Fresh watercress garnish-OR-


1 x Parsley sprigs garnish


* Cut into 1/2-inch cubes ========================================鈥?================== Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes; cook until potatoes are nearly tender but still firm in center, about 15 minutes. In large bowl, whisk olive oil, vinegar, salt and pepper. Drain potatoes, and when they are cool enough to handle, cut into 1-inch cubes. Place potatoes in bowl with vinaigrette, toss until coated with mixture; let cool. When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughly incorporated. In small bowl, mix mayonnaise with cayenne pepper; add to potato mixture. Toss until all vegetables are coated with mayonnaise. Add eggs to salad and toss gently. Chill 1 to 2 hours before serving
No recipe, but I like mustard pot salad. Drain potatoes and add whatever sounds good to you. Use a little mayo for creaminess. I add chopped boiled egg, onion, dill pickle (dill from garden right now), green olives. I sometimes add a small jar of pimento for color. Celery add a crunch.