Creamy Dill Potato Salad Recipe
There are plenty of different sides dishes to fix up for your next dinner party or BBQ, but if you want one that will impress your guests, look no further than this creamy dill potato salad. It's no secret that potato salad has forever been a staple salad side along with other favorites like chicken and pasta. There's just something so satisfying about the creamy mayo base that hits the spot. Pair that with some fresh potatoes and a bit of dill, garlic, and lemon for flavor, and you have one of the best spins on salad out there.
Recipe developer Catherine Brookes came up with this tasty recipe, and it deserves applause. "Creamy, herby, and garlicky, this easy dish is full of flavor!" Brookes raves. "This one would be great for a BBQ [or] get together where everyone brings a dish." Keep reading to find out how to make this tasty side to accompany just about any main course.
Gather the ingredients for this creamy dill potato salad
Ready to make one of the best potato salads on the planet? If so, you will need to gather all of the necessary ingredients to throw it together. Start with about two pounds of potatoes. Next, grab some mayonnaise and a small onion. You will also need Dijon mustard and a little bit of olive oil. Moving down the list, purchase a clove of garlic, lemon juice, and dill to add a fresh element to the salad. The last two items you need are pretty standard — salt and pepper.
Clean and boil the potatoes
Once you have all of your ingredients, it's time to start cooking. The first thing you will need to do is clean the potatoes off with water. "Baby [or] new potatoes work best here," Brookes shares. Then, grab a large saucepan and fill it with water. "Just enough [to] cover all of the potatoes once you put them in," Brookes specifies. Place the pan on your burner and crank the heat up to high. Once the water comes to a boil, carefully toss in the potatoes and cook them for about 20 minutes. The potatoes should be fork-tender when they are done.
Mix the sauce ingredients together
Grab a large mixing bowl and start making the creamy sauce that will coat the potatoes. It wouldn't be potato salad without the sauce! Toss in the mayo first, followed by the chopped onion which adds the perfect extra crunch to every bite. Then, go ahead and add the mustard, olive oil, minced garlic, lemon juice, and chopped dill. Last but certainly not least, add a little bit of salt and pepper to taste. This creamy mixture is full of flavor, and the combination of mayo, lemon juice, dill, and garlic will make your taste buds dance. If you want to add a little bit of spice, go for it. "You could always go for a little chili powder or sriracha," Brookes suggests.
Slice the potatoes and add the sauce
By now, your potatoes should be cool enough to work with. Grab a cutting board and a sharp knife and start chopping. Depending on the size of your potatoes, go ahead and slice them in half or into quarters. Then, add the sliced potatoes to the mixing bowl with the creamy sauce. Stir everything together to ensure that each piece of potato gets coated with sauce. Then, leave the potato mixture out at room temperature to cool.
Serve this creamy dill potato salad
Once the potato mixture has cooled down, you can store it in the fridge if you are making it ahead of time. Or, go ahead and enjoy it right away. This salad makes a great side for any main course like a sandwich, hot dog, or hamburger. Brookes also provides a few suggestions of her own, such as to serve it "as a side dish for steak, roast chicken, or ham. Or any [barbecued] food! Or maybe with some fresh green salad and fried eggs." Brookes recommends storing leftovers "in the fridge covered for up to 4 days."
- 2 pounds small potatoes
- ¾ cup mayonnaise
- 1 small onion, finely diced
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 1 tablespoon lemon juice
- 4 tablespoons fresh dill, finely chopped
- salt and pepper, to taste
- Clean the potatoes and add them to a large pan of boiling water.
- Cook for about 20 minutes or until the potatoes are fork-tender.
- In a large mixing bowl, stir together the mayonnaise, onion, mustard, olive oil, garlic, lemon juice, dill, salt, and pepper.
- Slice the cooked potatoes into ½ or ¼ depending on their size.
- Combine the chopped potatoes with the sauce in the mixing bowl and stir to coat the potatoes.
- Leave the salad to cool at room temperature, then store covered in the fridge.
| Calories per Serving | 345 |
| Total Fat | 24.7 g |
| Saturated Fat | 3.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 11.3 mg |
| Total Carbohydrates | 28.3 g |
| Dietary Fiber | 3.8 g |
| Total Sugars | 1.8 g |
| Sodium | 464.0 mg |
| Protein | 3.4 g |
