Dill Potato Salad
Recipe By : Byerly's
Serving Size : 16 Preparation Time :0:30
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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5 pounds Red potatoes
2 teaspoons salt
2 cups celery -- sliced
2 bunches green onion -- sliced
2 cups mayonnaise
16 ounces Creamy cucumber dressing
2 tablespoons dried dill weed -- crumbled
sprig dill weed
Scrub potatoes. Place in large Dutch oven; cover with cold water, add salt. Bring to a boil over high heat; reduce heat to medium. Boil gently until tender when pierced with a fork (20 to 25 minutes). Drain; cool. Cut potatoes into chucnks. In large bowl, combine potatoes and remianing ingredients except fresh dill. Regrigerate, covered, several hours or overnight.
To serve: Toss gently; spoon onto serving platter. Garnish with fresh dill.
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NOTES : I can never find Creamy cucumber dressing so I use Cucumber ranch.
16 1 cup servings.