This creamy dill potato salad is packed with flavor! The soft potatoes blend perfectly with a tangy mustard dressing, giving it a zesty kick that everyone will love.
I love making this salad for picnics—it’s always a hit! Plus, it’s simple to whip up ahead of time. You’ll find yourself sneaking bites straight from the bowl. Yum! 😋
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes are great choices. They’re creamy and hold their shape well. If you’re looking for a lighter option, you can use small colorful potatoes or even new potatoes.
Mayonnaise: Regular mayo gives a rich base. If you’re watching calories, consider using light mayonnaise or Greek yogurt for a healthier twist. Both provide creaminess, but yogurt adds protein and tang!
Dijon and Whole Grain Mustard: These mustards provide the tangy flavor you want. If you don’t have them, you can use yellow mustard in a pinch, but it will be milder. You could also mix in some hot sauce for extra zing!
Fresh Dill: Fresh dill is key for that refreshing taste. If you can’t find it, dried dill works too—just use about one-third the amount. Alternatively, cilantro can give a unique twist, though it will change the flavor profile a bit.
How Do I Ensure My Potatoes Are Perfectly Cooked?
Cooking potatoes might sound easy, but getting them just right is important. You want them tender, not mushy! Here’s how to do it:
- Start with cold water to ensure even cooking when you bring it to a boil.
- Add salt to the water for flavor—this enhances the potatoes as they cook.
- Check for doneness after about 12 minutes by piercing a potato with a fork. It should slide in easily but not fall apart.
- Drain them immediately when done; this stops the cooking process and keeps them from getting mushy.
- Let them cool slightly for better handling when mixing into the salad!
Creamy Dill Potato Salad with Tangy Mustard Dressing
Ingredients:
For the Salad:
- 2 pounds baby potatoes (Yukon Gold or red potatoes), halved or quartered
- 1/4 cup finely chopped red onion or green onions
- 2 celery stalks, finely chopped
- 1/2 cup finely chopped fresh dill
- Optional: 2 hard-boiled eggs, chopped (for added richness)
For the Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon honey or sugar
- Salt and freshly ground black pepper, to taste
Time Estimate:
This creamy dill potato salad will take about 30 minutes to prepare and around 1 hour to chill in the fridge before serving, making the total time approximately 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with cold salted water. Bring the pot to a boil over high heat. Cook the potatoes for about 12-15 minutes, or until they are tender when you pierce them with a fork. Once cooked, drain the potatoes and set them aside to cool slightly.
2. Prepare the Dressing:
In a large mixing bowl, combine mayonnaise, Dijon mustard, whole grain mustard, vinegar, honey or sugar, salt, and pepper. Whisk everything together until the dressing is smooth and well combined.
3. Mix in the Veggies:
Add the finely chopped fresh dill, red onion, and celery into the dressing. Mix everything well so that the veggies are evenly coated in the dressing.
4. Combine with Potatoes:
Once the potatoes have cooled slightly (they should still be warm, which helps absorb flavors), add them to the dressing mixture. Gently toss everything together to ensure that the potatoes are evenly coated with the dressing.
5. Fold in Optional Ingredients:
If you want to add hard-boiled eggs for extra richness, gently fold them in at this stage.
6. Taste and Adjust:
Give the potato salad a taste and adjust the seasoning as needed. You might want to add a bit more salt, pepper, or vinegar based on your preference.
7. Chill:
Cover the potato salad and refrigerate it for at least 1 hour. This chilling time allows all the flavors to meld beautifully.
8. Serve:
When you’re ready to serve, garnish the salad with extra fresh dill or a sprinkle of paprika for color and taste. Enjoy the creamy, tangy side dish either chilled or at room temperature!
Happy eating! Enjoy your creamy dill potato salad with tangy mustard dressing!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are great choices for their creamy texture, you can also use fingerling or new potatoes. Just make sure they’re cut into similar sizes for even cooking.
How Do I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving again, as the flavors may meld and the dressing might thicken in the fridge!
Can I Make This Potato Salad Without Mayonnaise?
Yes, you can! You can substitute with Greek yogurt for a healthier option, or try using a vinaigrette made with olive oil and vinegar for a lighter, tangy version.
Is This Potato Salad Gluten-Free?
Yes, this recipe is naturally gluten-free as all the ingredients, including the mustards and dressings specified, are typically gluten-free. Always double-check your specific brands to ensure they meet your dietary needs!
