Best 2 Dijon Dill Potato Salad Recipes
Welcome to the tantalizing world of Dijon dill potato salad, a dish that harmoniously blends creamy richness with tangy brightness. This delightful salad features tender boiled potatoes lovingly coated in a velvety dressing crafted from mayonnaise, tangy Dijon mustard, and fresh dill. The zesty kick of the mustard perfectly complements the mellow sweetness of the potatoes, while the dill adds a refreshing herbal note that elevates the salad to a new level of flavor.
This versatile dish can be enjoyed as a standalone side or as a delightful accompaniment to grilled meats, roasted chicken, or flaky fish. It's a perfect addition to summer picnics, potlucks, and backyard barbecues.
With three variations provided in this article, you can tailor the salad to your unique preferences. The classic Dijon dill potato salad offers a balance of creamy and tangy flavors, while the bacon and egg variation adds a smoky, savory dimension. If you're seeking a lighter option, the Greek yogurt version offers a tangy, creamy dressing without compromising on flavor.
No matter your choice, Dijon dill potato salad is sure to tantalize your taste buds and leave you craving more. So gather your ingredients, prepare your palate, and embark on a culinary journey that will leave you utterly satisfied.
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.
DIJON, DILL POTATO SALAD
Steps:
- Cut potatoes into small ~1 inch chunks. Boil in salted water until fork tender (15-20 minutes). To create salad dressing mix Mayonnaise, yogurt, and sour cream until blended. Add dill, celery seed and pickle brine then salt and pepper to taste. In a large bowl combine onion, potatoes, pickles and egg. Pour salad dressing mixture over the top and toss gently to coat. Refrigerate at least 1 hour prior to serving.
Tips:
- Use a variety of potatoes. This will give your salad a more complex flavor and texture. Waxy potatoes, such as Yukon Golds or baby potatoes, hold their shape well when boiled, while russet potatoes become more creamy when mashed.
- Boil the potatoes until they are tender, but not mushy. You want the potatoes to be able to hold their shape when you toss them with the other ingredients.
- Let the potatoes cool slightly before adding the other ingredients. This will help prevent the mayonnaise from curdling.
- Use a light hand when mixing the potato salad. You don't want to break up the potatoes too much.
- Season the potato salad to taste. You may want to add more salt, pepper, or Dijon mustard, depending on your personal preference.
- Serve the potato salad immediately, or chill it for later. Potato salad is best when served within a few hours of making it, but it can be stored in the refrigerator for up to 3 days.
Conclusion:
Dijon dill potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy mayonnaise dressing, tangy Dijon mustard, and fresh dill, this potato salad is sure to be a hit at your next potluck or barbecue.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
