Creamy Dill Potato Salad

The South Arm Seniors’ Kitchen prepared another salad for the last session. We had more food than usual because we had all the participants to attend this last session. There were 11 participants for this kitchen.


This potato salad is creamy and the dill adds a good flavour to it.


  • 3 pounds new potatoes
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 1/4 cup tightly packed chopped fresh dillweed
  • 2 teaspoons chopped parsley
  • 4 tablespoons Dijon mustard
  • 1/4 cup mayonnaise
  • 1 tub (8 oz) container sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper


Source: via Colleen

Tip: to make this a more quilt free spud salad, you can substitute the mayonnaise with Greek yogurt.


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Zucchini and Dill Soup

The second dish which Minoo shared in the Gilmore Park Church Community Kitchen inspired by Woman’s Health Magazine was Zucchini and Dill Soup.


This Zucchini and Dill Soup is very refreshing. It is also quick to make which makes it a great recipe for a busy weekday supper.


  • 5 zucchini, grated
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 2 cartons (900ml) of chicken or vegetable broth
  • a bunch of fresh dill
  • 2 tablespoons butter or vegetable oil


P/S: the red pepper is not supposed to be in this picture

Source: Minoo

Prep time: 20 minutes;  Cook time: 20 minutes;  Serves 8


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