Description
This Dill Potato Salad is a creamy and tangy side dish featuring tender red skin potatoes coated in a zesty dressing made from mayonnaise, red wine vinegar, grainy mustard, and fresh dill. Enhanced with diced celery and shallots, this refreshing potato salad is perfect for picnics, barbecues, or as a cool accompaniment to your favorite meals.
Ingredients
Scale
Potatoes
- 3 pounds red skin potatoes, cut into 1-inch cubes
Vegetables and Herbs
- 1/2 cup diced celery
- 1 shallot, diced
- 1/4 cup chopped fresh dill
Dressing
- 3/4 cup mayonnaise
- 1/4 cup red wine vinegar
- 1 tablespoon grainy mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Potatoes: Peel the red skin potatoes and chop them into approximately 1-inch cubes to ensure even cooking.
- Boil the Potatoes: Place the cubed potatoes into a pot and cover them with water. Set the pot on the stove and bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 5 minutes to cook the potatoes until just tender.
- Drain and Cool the Potatoes: Drain the hot water from the pot and rinse the potatoes under cold running water to stop the cooking process and cool them down.
- Prepare the Vegetables and Herbs: Dice the celery and shallot finely, and chop the fresh dill, preparing all the flavoring components for the salad.
- Combine Ingredients: In a large mixing bowl, add the cooled potatoes, mayonnaise, red wine vinegar, grainy mustard, diced celery, diced shallot, chopped dill, salt, and black pepper. Stir gently but thoroughly until every potato piece is evenly coated with the dressing and the ingredients are well incorporated.
- Chill and Marinate: Cover the bowl and refrigerate the salad for at least 1 hour. This resting period allows the flavors to meld and intensify, enhancing the taste of the potato salad.
- Serve Cold: Remove from the fridge and serve the potato salad chilled as a delightful side dish to your meal.
Notes
- Use red skin potatoes as they hold their shape well after boiling and provide a nice texture.
- Adjust the salt and pepper according to your taste preference.
- For a lighter variation, substitute the mayonnaise with Greek yogurt.
- Make sure to cool the potatoes completely before mixing with the dressing to prevent it from becoming watery.
- The salad tastes even better after chilling overnight.
