-
Notifications
You must be signed in to change notification settings - Fork 0
Expand file tree
/
Copy pathdill_potato_salad.html
More file actions
63 lines (62 loc) · 2.77 KB
/
dill_potato_salad.html
File metadata and controls
63 lines (62 loc) · 2.77 KB
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
<!DOCTYPE html>
<html lang="en">
<head>
<title>Dill Potato Salad</title>
<link rel="stylesheet" type="text/css" href="stylesheet.css">
<script src="/javascripts/javascript.js"></script>
<style>
#wrapper {
margin-left: auto;
margin-right: auto;
width: 50%;
}
.center {
display: block;
margin-left: auto;
margin-right: auto;
text-align: center;
}
</style>
</head>
<body>
<div id="wrapper">
<div class="center">
<h1>Dill Potato Sald</h1>
</div>
<p>I found this recipe on a <a href="https://www.spendwithpennies.com/creamy-dill-potato-salad/">Spend with Pennies page</a> when searching Dill Potato Salad recipes. Where I deviated from the recipe was I took the advice of the author and I used Greek Yogurt for 1/2 cup of the 3/4 cup of mayo and I left the skin on the red potatoes because I like it with the skin on.</p>
<h2>Ingredients</h2>
<ul>
<li>3 lbs white or red skinned potatoes (I used baby reds with the skin on)</li>
<li>1 1/2 cups diced celery</li>
<li>3 tablespoons finely sliced green onion</li>
<li>1/2 cup sour cream - I use <a href="https://daisybrand.com/sour-cream">Daisy brand Light Sour Cream</a></li>
<li>1/2 cup Greek yogurt - I use <a href="https://www.chobani.com/products/plain/cup/non-fat-plain/">Chobani Non-Fat Plain</a></li>
<li>1/4 cup mayonnaise - I use <a href="https://www.hellmanns.com/us/en/products/mayonnaise/light-mayonnaise.html">Hellmann's Light</a></li>
<li>2 tablespoons freshly squeezed lemon juice</li>
<li>4 tablespoons fresh dill, minced</li>
<li>1 tablespoon dijon mustard</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>Wash then boil the potatoes until tender (approx. 15-20 minutes). Cool and cut into bite-sized pieces.</li>
<li>In a large bowl, mix all ingredients except the potatoes.</li>
<li>Combine cooled potatoes with dill mixture and refrigerate at least one hour.</li>
</ol>
<p>This made several pounds of potato salad and is definitely enough to bring to a BBQ as a side and feed several people. The site with the original recipe says this makes 10 servings</p>
<p>Finished product:</p>
<div class="center">
<img src="/images/dill_potato_salad/potato_salad_in_tupperware.jpg" alt="Potato Salad shown filling a large tupperware container" height="400" />
<br />
<span><i>Potato Salad shown filling a large tupperware container</i></span>
</div>
<div class="center">
<img src="/images/dill_potato_salad/dill_potato_salad.jpg" alt="Potato Salad" height="400" />
<br />
<span><i>Potato Salad garnished with fresh Dill</i></span>
</div>
<footer>
<a href="http://robertjmccaffery.com/recipes.html">Back to Recipes</a> | <a href="http://robertjmccaffery.com/">Home</a>
</footer>
</div>
</body>
</html>