This potato salad uses lots of fresh dill mixed into a creamy, savory dressing that brings the most out of diced new potatoes. This potato salad is simple to make and uses simple ingredients. The most time-consuming part is boiling and peeling the potatoes. It can (and should) be made ahead of time to allow the flavors to meld.
Jump to RecipeThis creamy dill potato salad makes a great side dish for barbecues, picnic lunches, and the perfect accompaniment for ribs. It is great with this coconut ribs recipe for a Sunday evening meal! Some of my favorite meals are those that can be put together early in the day to make dinner time come together quickly, especially when you are serving guests.
Tips for a Flavorful Potato Salad:
- Use the right potato – new red potatoes work best
- Cook potatoes whole, on a gentle simmer at medium-high heat. Avoid a hard, rolling boil, which cooks the potatoes unevenly.
- Season potatoes while still warm to absorb maximum flavor
- Experiment with your favorite additions – add other fresh herbs to taste, such as thyme, basil, chives, capers, diced cornichons, finely minced onion.
- Do not overmix
Red new potatoes are best for making potato salad. Their firm, waxy texture lends itself to holding up in a salad without turning mushy. Also, the skins release easily when properly cooked, and make peeling a breeze. I use a 3-pound bag of red potatoes that are all similar in size. Ideally, these are around 2 or 3 inches in diameter. Add these to a large pot and cover with cold water.
Place these on the stove with medium-high heat and cook at a high simmer for 20 minutes, or until a paring knife can easily slide into the largest size potato. Cooking on a medium-high heat allows the potatoes to cook more evenly through to the center, and prevents the potatoes from bursting.
Once fully boiled, it is important to drain and place under cold running water immediately to cool. This releases the skins from the potato. Then with a paring knife, remove the skin from the potato and discard. If you are the kind of person who likes to keep the potato skins on, by all means. I personally find the skins tend to come off in the salad and add a weird texture to the potato salad.
Cut each potato into a 1-inch dice and add back into the empty pot. To avoid flavorless potato salad, season the potatoes while they are still warm. This is when they absorb the most flavor. I season with salt and a tablespoon of vinegar.
Meanwhile, combine the dressing ingredients in a large serving bowl. Mince the fresh dill and add to the dressing and combine.
Add the warm potato cubes to the dressing mix and fold gently to coat evenly. Then I refrigerate until well chilled, about 2 hours. Garnish with a sprig of fresh dill and serve. Yum!
Creamy Dill Potato Salad
Ingredients
- 3 lbs Red New Potatoes About 2-3 inch size
- 1 Tbsp White Vinegar
- 1 Tsp Salt
Dressing
- 1 Cup Mayonnaise
- 1/2 Cup Plain Greek Yogurt can substitute sour cream
- 1 Tsp Dijon Mustard
- 2-3 Tbsp Chopped Fresh Dill Weed
Instructions
- Add potatoes to a large pot. Cover with cold water, and bring to a boil. Turn down heat to medium-high and simmer for about 20 minutes until a paring knife is easily inserted into the center of a potato.
- Remove from heat, and drain the potatoes. Rinse under cold water to cool the potatoes down enough to handle and skins start to loosen. Remove the skins with the edge of a paring knife. Cut the potatoes into a one inch dice, and then add back into the rinced, empty pan. Sprinkle with salt and vinegar.
- In a large serving bowl combine the mayonnaise, greek yogurt, dijon mustard and chopped dill. Stir to combine
- Add the diced potatoes into the bowl and gently fold in the dressing until coated, being careful not to crush the potatoes. Place in the refigerator a go chill for at least 2 hours. Garnish with a sprig of dill to serve.
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