Hey all!! Guess what?!!! 😀 I was cordially invited, by a dear sweet friend, to join in on a fun “Secret Santa” type of event for bloggers, just like the Secret Recipe Club that I do once a month! Michaela, of “An Affair From The Heart“, kindly invited a small group of us to get together and participate in a summer event making another blogger in the group’s recipe! The names are all assigned secretly, so no one knows who they have until “reveal day”! It’s so much fun, and a fantastic way to meet other bloggers and get to make and share one of their recipes! 😀

 

 

I was secretly assigned to Candi, of “The Devilish Dish“, who’s just a cutie patootie from Oklahoma….(“Oooooooklahoma where the wind comes sweepin’ down the plains!…”!!) Sorry, I could NOT resist! I always sing that when I hear “Oklahoma”, and it always makes me smile! 😀

–>You sang it too, I know you did! 😀 <–

Candi is smart and sassy, and I instantly adored her! I’m sure you will, too! 😀 She’s married to her high school sweetheart, and has a beautiful daughter and fur baby that all keep her very busy now that she’s a stay-at-home mom! 😀

I’m originally from the midwest, so I was extra surprised and happy to have been assigned to someone that reminds me of home! And this time of year always means…Graduation parties! Graduations, family reunions, barbecues in the backyard, hog roasts, picnics in the park, and Memorial weekend and Labor Day bashes! So I was on the hunt for a recipe to complete our own first picnic of the season! 😀

I was making some BBQed ribs that day, and was in need of a great potato salad that tasted fantastic, but didn’t require a ton of ingredients. I LOVE potato salads of all kinds. Fancy-schmancy, to traditional, Amish-style, I just love them all! 😀 So I was thrilled beyond to see that Candi had a Dill Potato Salad that was an absolutely PERFECT FIT for the day!  It was just what I was so hoping to find! 😀

Since I’m the only one who adores potato salad, I cut the recipe back to just 4 servings. Hey, I wanted to have it around for a few days. 😉

 

 

Since 2 of my potatoes were much larger than the little guy, I just cut those in half so that they would all cook evenly through.

 

 

Next I made up the sauce so that all of the ingredients could make friends!

 

 

Though Candi’s recipe doesn’t call for it, I did add just a teensy bit of fresh lemon juice. It was a tad tart the first day but still awesome, but the second day, OMG, the leftovers were phenomenal. So if you add it, only add about a tsp. and let it mellow out.

 

 

Who says a watched pot never boils…? 😉

 

 

For this type of potato salad, I like to cut the potatoes into nice big chunks! 😀

 

 

Deliciously creamy, topped with fresh summer green onions straight from the garden!

 

 

Not only did this make for the perfect side dish for our picnic, but it would also be THE go-to recipe for large crowds this time of year!! Cooking for a crowd isn’t easy, (I know, I used to cater), and it can get ungodly expensive, too! So this dish fits the bill extremely well, in that, it not only tastes phenomenal, but it’s one to make for a large group for all kinds of summer functions because it doesn’t take a ton of expensive ingredients! You will not only want to make this for your own family barbecue, but those out there that need to make a dish in quantity, will also definitely want to save this recipe!

It’s simple, but loaded with flavor, easy to make, with already-on-hand pantry ingredients.

Now THAT’S summer lovin’ perfection!!! 😀

 

The perfect side for a picnic on the deck next to the lake!

 

 

Thank you so very much, Michaela, for inviting me!
I hope that you all enjoyed as much as I did!
Be sure to check out Candi’s other recipes at The Devilish Dish!

 

*This dish was served with my Rib Shack-Style Barbecued Ribs!

Recipe adapted from The Devilish Dish.

Yield: 4 servings

Dill Potato Salad

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Ingredients

• 1 1/2 lbs. red potatoes
• 1/2 cup mayo
• 1/3 cup sour cream
• 1 Tbl. dried dill weed
• 2-3 large green onions, snipped
• 1/4 tsp. kosher salt
• 1/8 tsp. coarse ground black pepper

Instructions

Scrub potatoes and place in a large pot. Cover with water. Bring to a boil over high heat, then turn the heat to medium-low. Cover the pot and cook until potatoes are tender but still firm, about 15 minutes. Drain and cool in an ice water bath until potatoes are cold, about 5 minutes. Leaving skins on, cut into bite-sized pieces and place in a large bowl.

Combine mayonnaise, sour cream, dill weed and green onions in a bowl and stir until blended. Season well with salt and pepper. Pour mayo mixture over potatoes and toss until evenly coated. Cover and refrigerate at least 2 hours or overnight. Stir before serving. Taste and adjust seasoning if necessary.

Notes

*Cooking times can vary greatly on how you prefer your potato salad.
Still slightly crisp: 15 minutes
Soft but still a bit al dente: 20 minutes
Soft all the way through: 22-25 minutes
**These times may vary according to size of potatoes. If your knife goes through with no resistance, it's done all the way through. A little resistance and a lot of resistance defines the second and first cooking times.

 

*Be sure to check out all of the other fantastic recipes made by the group! If you see a recipe that you like, just click on it, and it will take you straight to the recipe! Enjoy! 😀