Best Dill Potato Salad Recipe
Dill Potato Salad: Creamy waxy potatoes tossed in a zesty Dijon-dill dressing with crunchy celery and red onion—a refreshing and flavorful side dish for any occasion.
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Calories: 350kcal
Servings: 5
Equipment
- Cutting Board and Knife
- Measuring Spoons and Cups
- Spatula or Wooden Spoon
- Refrigerator
Ingredients
- 2 pounds waxy potatoes (e.g., Red or Yukon Gold) cubed
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- ¼ cup fresh dill chopped
- Salt and pepper to taste
- 2 tablespoons white wine vinegar optional
- 1 cup celery finely chopped
- ½ cup red onion finely chopped
Instructions
- Scrub and clean the potatoes. Cut them into bite-sized cubes.
- In a pot, boil the potato cubes in salted water until fork-tender but still firm (15-20 minutes).
- In a mixing bowl, combine mayonnaise, Dijon mustard, chopped dill, salt, pepper, and white wine vinegar if using. Mix well.
- Once the potatoes are cooked and slightly cooled, gently fold them into the dressing.
- Add chopped celery and red onion to the bowl, ensuring even distribution.
- Refrigerate the potato salad for at least 1 hour to allow the flavors to meld and the salad to cool.
- Before serving, give the potato salad a final gentle toss to ensure the dressing coats all the ingredients.
- Garnish with additional dill if desired.
- Serve the dill potato salad as a refreshing side dish at picnics, barbecues, or family gatherings.
Notes
- Choose Waxy Potatoes: Select red or Yukon Gold potatoes for a creamy texture.
- Balanced Flavors: Fine-tune mayo, Dijon, and dill for a harmonious taste. Add a hint of white wine vinegar.
- Chill Well: Refrigerate for at least 1 hour before serving for enhanced flavors and a refreshing experience.
Nutrition
Calories: 350kcal