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Dill Potato Salad
This Dill Potato Salad is about to become your new summer picnic favorite. Way better than that store-bought mush, it's creamy and flavorful with plenty of fresh herbs.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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- 1-1/2 pounds Yukon gold potatoes
- Salt
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoons Dijon mustard
- 1 tablespoon fresh dill
- Black pepper
- 1 green onion
Instructions
- 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.
Keywords: Potato, Dill
Find it online: https://awesomeon20.com/dill-potato-salad-2/
