{"id":6306,"date":"2019-08-01T09:34:38","date_gmt":"2019-08-01T13:34:38","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=6306"},"modified":"2023-02-13T12:29:52","modified_gmt":"2023-02-13T17:29:52","slug":"dill-potato-salad","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/dill-potato-salad\/","title":{"rendered":"Dill Potato Salad"},"content":{"rendered":"
\n
\n

Dill Potato Salad\/ Ensalada de Papa y Eneldo\/ Salada de Batata com Endro<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/div>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 12
\nServing size: \u00bd cup
\nPrep time: 5 minutes
\nCook time: 25 minutes
\nCost: $8.68 per recipe\/ $0.72 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 6 medium potatoes with peel, scrubbed and diced (about 2 pounds)<\/li>\n
  • 6 cups water<\/li>\n
  • 8 ounces light sour cream<\/li>\n
  • 1 tablespoon fresh minced dill<\/li>\n
  • \u00bc cup fresh chopped parsley<\/li>\n
  • \u00bd teaspoon black pepper<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • 2 tablespoons brown mustard<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. In a saucepan, bring water to a full boil and add potatoes. Cook over high heat until tender, about 25 minutes.<\/li>\n
    2. Drain and rinse in cold water.<\/li>\n
    3. In a large bowl, stir together sour cream, dill, parsley, pepper, salt, and mustard. Add potatoes and toss until evenly coated.<\/li>\n
    4. Cover and refrigerate for 2 hours before serving.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Buying bagged potatoes usually costs less per pound than loose potatoes.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 12
      \nTama\u00f1o de porci\u00f3n: \u00bd taza
      \nTiempo de preparaci\u00f3n: 5 minutos
      \nTiempo de cocci\u00f3n: 25 minutos
      \nCosto: $8.68 por receta\/ $0.72 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 6 papas medianas con su cascara, fregados y picadas (como 2 libras)<\/li>\n
      • 6 tazas de agua<\/li>\n
      • 8 onzas crema \u201clight\u201d (sour cream)<\/li>\n
      • 1 cucharada eneldo fresco (dill), picado<\/li>\n
      • \u00bc taza perejil fresco, picado<\/li>\n
      • \u00bd cucharadita pimienta negra<\/li>\n
      • \u00bd cucharadita sal<\/li>\n
      • 2 cucharadas mostaza morena<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Lave y pique las papas.<\/li>\n
        2. En una cacerola, deje el agua hervir y eche las papas. Cocine a fuego alto hasta que est\u00e9n tiernas, unos 25 minutos.<\/li>\n
        3. Escurra y l\u00e1velas con agua fr\u00eda.<\/li>\n
        4. En un taz\u00f3n grande, mezcle la crema, eneldo, perejil, pimienta, sal y mostaza. Eche las papas y saltee hasta que est\u00e9n bien cubiertas.<\/li>\n
        5. Cubra y ponga en la nevera por 2 horas antes de servir.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          Comprar papas en bolsa generalmente cuesta menos por libra que las papas sueltas.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 12
          \nTamanho da por\u00e7\u00e3o: \u00bd copo
          \nTempo de prepara\u00e7\u00e3o: 5 minutos
          \nTempo de cozimento: 25 minutos
          \nCusto: $8.68 por receita, $0.72 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 6 batatas m\u00e9dias com casca, esfregados e cortadas em cubos (cerca de 2 libras)<\/li>\n
          • 6 copos de \u00e1gua<\/li>\n
          • 8 on\u00e7as de \u201csour cream\u201d (natas azedas) light<\/li>\n
          • 1 colher de sopa de endro fresco picado<\/li>\n
          • \u00bc copo de salsinha fresca picada<\/li>\n
          • \u00bd colher de ch\u00e1 de pimenta-do-reino<\/li>\n
          • \u00bd colher de ch\u00e1 de sal<\/li>\n
          • 2 colheres de sopa de mostarda escura<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1.  Em uma panela, leve a \u00e1gua para ferver e adicione as batatas. Cozinhe em fogo alto at\u00e9 ficar macio, cerca de 25 minutos.<\/li>\n
            2. Escorra e enx\u00e1gue em \u00e1gua fria.<\/li>\n
            3. Em uma tigela grande, misture o \u201csour cream,\u201d o endro, a salsinha a pimenta, o sal e a mostarda. Adicione as batatas e mexa at\u00e9 revestir uniformemente.<\/li>\n
            4. Cubra e leve \u00e0 geladeira por 2 horas antes de servir.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro<\/h1>

              As batatas ensacadas geralmente custam menos por libra do que as batatas soltas.<\/p><\/div><\/section><\/section><\/div><\/section>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

              Dill Potato Salad\/ Ensalada de Papa y Eneldo\/ Salada de Batata com Endro    <\/p>\n","protected":false},"author":2097,"featured_media":13776,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[135,28],"tags":[216],"class_list":["post-6306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-salad","tag-gluten-free"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/2097"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=6306"}],"version-history":[{"count":7,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6306\/revisions"}],"predecessor-version":[{"id":24842,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6306\/revisions\/24842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/13776"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=6306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=6306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=6306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}