Name: Dill Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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

Dill Potato Salad

A step up from store bought, this Dill Potato Salad will be the star of the summer potluck.

Author: Renee Rendall
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Boiled
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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.