Description
This Dill Potato Salad is a refreshing and flavorful dish featuring tender red skin potatoes tossed with a creamy vinaigrette made from mayonnaise, red wine vinegar, and grainy mustard. Enhanced with crisp celery, sharp shallots, and fragrant fresh dill, this salad is perfect as a side dish for picnics, barbecues, or any casual meal. Served chilled, it offers a delightful balance of creaminess, tang, and herbaceous notes.
Ingredients
Scale
Potatoes
- 3 pounds red skin potatoes, cut into 1-inch cubes
Vegetables and Herbs
- 1/2 cup diced celery
- 1 shallot, diced
- 1/4 cup chopped fresh dill
Dressing
- 3/4 cup mayonnaise
- 1/4 cup red wine vinegar
- 1 tablespoon grainy mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the potatoes: Peel the red skin potatoes and chop them into 1-inch cubes to ensure even cooking.
- Cook the potatoes: Place the cubed potatoes in a pot and cover them with water. Bring the water to a boil over the stove. Once boiling, reduce the heat to medium-low and simmer for 5 minutes until the potatoes are tender but still hold their shape.
- Drain and cool: Drain the cooked potatoes and rinse them under cold water to stop the cooking process and cool them down.
- Prepare the vegetables and herbs: Dice the celery and shallot finely, and chop the fresh dill.
- Mix the salad: In a large bowl, combine the cooled potatoes with mayonnaise, red wine vinegar, grainy mustard, diced celery, shallot, chopped dill, salt, and pepper. Stir gently until the potatoes are well coated and all ingredients are evenly distributed.
- Chill the salad: Refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Serve: Serve the dill potato salad cold as a refreshing side dish.
Notes
- Red skin potatoes are ideal for this recipe due to their creamy texture and ability to hold shape after cooking.
- Adjust the amount of dill to suit your taste preference; fresh dill adds a bright, herbaceous flavor.
- For a tangier salad, add a splash more red wine vinegar.
- This salad can be made a day ahead to enhance the flavors even more.
- If preferred, substitute mayonnaise with a lighter yogurt-based dressing for a healthier option.
