You guys, it’s practically summer and I’m like what?!?!?! It snuck up on me here in Scotland. One minute it was snowing and the trees were all swollen branches with buds that looked like they’d stay asleep forever. The next minute, I’m wishing I was wearing shorts and surrounded by gorgeous green leaves and vibrant flowers. Well done, nature. You sneaky devil.
I’m hoping this means picnics and potlucks and cookouts will be in the near future. You know how I love a good feast with friends and family. And we have a lot of friends and family on the calendar over the next few months. I can’t stop thinking about what I want to feed them all.
One of my favorite dishes to bring to a picnic is Dill Potato Salad. This is not your typical mayonnaise mush from a plastic tub at the grocery store deli counter. This is some serious deliciousness right here.
If you can get Yukon Gold potatoes, definitely use them as their medium starchiness and lovely yellow color make them perfect for this potato salad. I used little Charlottes here in the UK, and they worked quite well. Both types of potatoes have a thin skin, which means you don’t have to worry about peeling.
Of course, the thing that really sets this potato salad apart is the fresh dill. There’s something about the smell of dill that just puts me squarely in summer mode. It’s like a lovely fragrant lace, and it just wakes up this dish.
I hope you have plenty of rain-free afternoons in your future where you can sit outside and enjoy food with friends. Bring this Dill Potato Salad. You’ll be a star.
- 1-1/2 pounds Yukon gold potatoes
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoons Dijon mustard
- 1 tablespoon fresh dill
- Black pepper
- 1 green onion
- Put your potatoes in a large pot of salted water and bring to the boil. Lower the heat to a simmer and cook until you can pierce the largest potato with a sharp knife. Mine took about 30 minutes, but it will vary depending the size of your potatoes.
- Drain the potatoes then put the colander back over the hot pot. Place a clean kitchen towel over the colander and allow your potatoes to continue to steam for another 15 minutes.
- In the meantime, whisk together the mayo, buttermilk, mustard, dill, and salt and pepper. The mixture will be quite thick.
- When the potatoes are cool enough to not burn your fingers off, cut them into bite-sized pieces. The skin of Yukon golds is quite tender, so if the skin sticks you can leave it on. If it falls off, I discard it. Don't stress yourself out.
- Season with salt and pepper and toss with dressing.
- Using scissors, cut your green onions directly into the bowl and give it a final stir.
- Allow your salad to hang out in the fridge for a couple of hours before serving.