Dilly Potato Salad

“I learned about seasoning with herbs when I was old enough to help my mother make pickles. At that time, I developed a great fondness for dill’s spicy fragrance and pretty lacy flowers. I have always included it in my herb garden.”

Recipe

• 6 medium-size potatoes, boiled, cooled and cubed
• 1 sweet onion, medium-size, sliced very thin
• 1/2 cup celery and celery leaves, chopped
• 1/2 cup sweet red pepper, chopped
• 1 teaspoon lemon juice
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup mayonnaise, or salad dressing
• 1/4 teaspoon paprika
• 1/2 cup walnuts, chopped

Set aside paprika and walnuts. While potatoes are still warm, mix with remaining ingredients in a large bowl. Chill overnight and garnish with the paprika and walnuts before serving. Serves 6.

Tips From Our Test Kitchen: For a moist and low-fat salad, use 1 cup of plain yogurt in place of mayonnaise. Try fresh tarragon, basil or another favorite herb in place of parsley.

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