Dill Recipes
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About Dill
Dill is a beautiful feathery green herb that is very versatile in the kitchen. It will keep for about 1 week in a plastic bag in the fridge. Dill is commonly used in coleslaw, potato salad, on fish, roasted potatoes, cucumber salads and pickles. We often harvest the young feathery leaves as an herb but the big yellow blossoms it later produces are also useful in pickled cucumbers and dilly beans. Bees and other beneficial insects are particularly attracted to these beautiful flowers. |
Dilly potato salad.
2 lbs. red potatoes
¾ cup mayonnaise
small onion, chopped or 3-4 scallions, chopped
¼ cup finely chopped fresh dill
1-2 tablespoons cider vinegar
juice of ½ lemon
1 tablespoon Dijon mustard
Boil the potatoes whole until just fork tender, about 25 minutes. Drain and put back in pot to cool and dry. In a medium sized salad bowl, mix together all other ingredients. When potatoes are about room temperature, slice into 1 inch pieces, placing in the bowl as you go. Toss gently to coat the pieces and add salt and pepper to taste.
2 lbs. red potatoes
¾ cup mayonnaise
small onion, chopped or 3-4 scallions, chopped
¼ cup finely chopped fresh dill
1-2 tablespoons cider vinegar
juice of ½ lemon
1 tablespoon Dijon mustard
Boil the potatoes whole until just fork tender, about 25 minutes. Drain and put back in pot to cool and dry. In a medium sized salad bowl, mix together all other ingredients. When potatoes are about room temperature, slice into 1 inch pieces, placing in the bowl as you go. Toss gently to coat the pieces and add salt and pepper to taste.