home renovations & recipes
We're no chip and joanna gaines, but we try our hand at diy home reno & cooking
When I first read that I needed to space out the dill seeds in my herb garden 16 inches apart and that hypothetically the dill would grow 18 inches tall, I scoffed. Yeah, right. This is an herb we're talking about.
Low and behold, I have a two-foot dill plant come early August, and more dill than I know what to do with.
So, I went scouring for recipes and stubbled upon dill potato salad, and man, was it delicious!
The best thing is, this is a super simple yet delicious recipe that does a great job using up lots of dill!
I picked 6 large springs of dill-- after I washed and chopped it, it came out to be about 4 tablespoons of dill total.
4 tablespoons of dill
5 medium-sized white potato, boiled and cooled with skin on (or off-- your preference)
1/2 a cup of mayo
1/2 a cup of sour cream
A teaspoon of lemon juice
A few pinches of salt, to taste
1 stalk of celery, diced
2 springs of scallion (I just tore off two springs off of my onion in the garden)
Once you boil and cool your potato, cut them into cubes and toss with the rest of the ingredients. I diced up the celery and rough-chopped the scallions. If you are eager to eat this, you can eat it lukewarm, but I think it tastes much better once it has cooled in the fridge. It didn't last three days in the fridge, but that's how long I'd suggest you keep it there before eating it all! Yum!
In case you were curious, dill has long been used in different cultures (particularly Asian cultures) for its various health benefits. Of course, many of these are not research-driven but purely anecdotal. Find out more here-- www.verywellfit.com/dill-benefits-side-effects-and-preparations-4243918
While this recipe won't fill the daily value of 2/3 cups of dill, it still is a good source of Vitamin A, Vitamin C, folate, fiber, calcium, riboflavin, manganese, and iron.