 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 5 |
|
I love potato salad, and I'm always looking for different variations of a favorite dish. This recipe is a keeper and nothing like anything I've ever made. I rarely make a recipe twice, but next time I'll double the recipe. Recipe courtesy of The Best of Country Cooking 2010 and Betty Claycomb of Alverton, Pennsylvania. Ingredients:
1 1/2 lbs potatoes (peeled and cut into 1/2 inch cubes) |
1 tablespoon butter |
1 tablespoon all-purpose flour |
3/4 teaspoon salt (or up to to 1 tsp salt) |
1/2 teaspoon dill seed |
1/8 teaspoon pepper |
1 cup milk |
1/2 cup mayonnaise |
2 tablespoons onions, finely chopped |
1/4 teaspoon paprika |
Directions:
1. Place potatoes in a large saucepan and cover with water.
2. Bring to a boil. Reduce heat and cover and simmer for 8 to 10 minutes or until tender. Drain and set aside.
3. In a large skillet, melt butter and stir in the flour, salt, dill, and pepper until blended.
4. Gradually add milk.
5. Bring to a boil and cook and stir for 2 minutes or until thickened and bubbly.
6. Remove from the heat.
7. Stir in mayonnaise and onion.
8. Add potatoes and toss gently to coat.
9. Sprinkle with paprika.
|
|