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.
Total Time:45 minutes
Yield:4 servings 1x
1-1/2pounds Yukon gold potatoes
1 tablespoons Dijon mustard
1 tablespoon fresh dill
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.