June Meyer's Authentic Hungarian
Dill Potato Salad

(Kapros krumplisalata)

Dill plants, green and feathery, tall and swaying in the breeze perfuming the air in the garden. Whole bunches of dill, three feet long or more hang drying in the summer kitchen waiting for the harvest canning to begin. Dill is still a staple in our household. Today, I buy bunches at the suppermarket and roll and wrap the fronds tightly in aluminum foil to store in my freezer for use all year round in salads, sauces, dips and soups.

This Dill Potato Salad Recipe is my favorite. It is full of fresh dill flavor. It is simple to make, embarassingly quick and mouthwatering.

Regards, June Meyer.

Cook potatos in pot of salted water till tender.
Cool enough to handle and peel.
Slice potatos as for salad.
Put potatos into a bowl.
Add diced onion.
Add minced fresh Dill.
Pour oil and vinegar over ingredients in bowl.
sprinkle 1 tsp. suger over all and toss to mix.
Taste and adjust seasoning. More salt or more sugar if needed.
Serve at room temperature.

Serves 4.


If you try one of my recipes please tell me what you think.
E-Mail me at:

Order a copy of June Meyer's New
Authentic Hungarian Heirloom Recipe
Book with 95 Family Recipes & More
Click here for more information

Go Back to June's Recipe Index Page
Go Back to June's Home Page
Sign June's Guest Book
Copyright © 1997 June V. Meyer & Aaron D. Meyer All Rights Reserved Updated 3/21/98
This site authored by Aaron D. Meyer Web Creation Services. E-mail Aaron at adm@imperialcolor.com