Best 3 Creamy Dill Potato Salad Recipes
Indulge in a creamy, flavorful, and refreshing culinary experience with our delectable creamy dill potato salad. This classic summer staple is a perfect side dish for barbecues, picnics, potlucks, or any gathering.
Our collection of recipes offers a variety of options to suit your taste and dietary preferences. From classic mayonnaise-based salads to tangy yogurt-based versions and even a vegan option, we've got you covered. Each recipe is easy to follow and packed with fresh, wholesome ingredients that come together to create a symphony of flavors in every bite.
Whether you prefer the traditional approach with tender potatoes coated in a creamy dill dressing or a lighter option with tangy Greek yogurt and fresh herbs, our recipes have got you covered. There's even a vegan version that uses silken tofu to create a creamy, flavorful dressing without any dairy.
So, gather your ingredients, put on your apron, and let's dive into the world of creamy dill potato salad. From classic to modern, simple to sophisticated, our recipes offer something for everyone. Get ready to tantalize your taste buds and create a dish that will be the star of your next gathering.
CREAMY DIJON-DILL POTATO SALAD
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
- Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
- Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
- When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
CREAMY DILL POTATO SALAD
This sounds like a lovely, lower fat, summer salad with a bit of a twist on traditional potato salad. I've not tried it yet, but have had similar versions and have been looking for a potato salad with peas. I've actually combined three recipes here and am looking forward to giving this one a go. Prep time does not include chill time. Note: Always slightly undercook potatoes for salads, since they keep cooking after they're drained and you don't want mushy salad. Warm potatoes soak up more dressing than cold ones.
Provided by Just_Ducky
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Slice, but do not peel, baby potatoes in half (quarter if they are larger).
- Place in large saucepan, cover with water, bring to a boil over high heat. Reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description). Add peas during last minute. Drain and place in a large bowl.
- Mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
- In a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
- Pour dressing over potato mixture and stir to coat.
- Cover and refrigerate until ready to serve (flavour improves if refrigerated overnight).
- Potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.
CREAMY DILL POTATO SALAD
This potato salad is so easy to make and has wonderful flavor! I even add a squirt of mustard to it occasionally to shake it up a bit
Provided by Erin Drullinger
Categories Potato Salads
Number Of Ingredients 9
Steps:
- 1. Cook potatoes until firm/tender, or to your liking. Place potatoes in a large bowl with onion, eggs, and pickles. Stir Gently to combine
- 2. In a small bowl, whisk mayonnaise, pickle brine, garlic salt, pepper, and dill. Spoon over potatoes and stir gently to coat.
Tips:
- For the best flavor, use Yukon Gold or red potatoes.
- Be sure to cook the potatoes until they are tender but not mushy.
- Let the potatoes cool slightly before adding the dressing.
- Use a good quality mayonnaise and sour cream.
- Fresh dill is essential for this recipe.
- Add the chopped onion and celery just before serving.
- Serve the potato salad chilled.
Conclusion:
This creamy dill potato salad is a classic side dish that is perfect for any occasion. It is easy to make and always a crowd-pleaser. The creamy dill dressing is what makes this potato salad so special. It is tangy, flavorful, and perfectly complements the tender potatoes. This potato salad is also a great make-ahead dish. It can be made up to 2 days in advance and stored in the refrigerator. When you are ready to serve, simply bring it to room temperature for about 30 minutes.
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