This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
As we begin summer and approach July 4th, it’s time to pull out some classic recipes that embody the season. My Dill Potato Salad has so much flavor and I love the fresh dill. This summer side dish will become a staple of your
backyard barbecues.
The roots of this dill potato salad hail from Europe. These regions have long embraced potatoes as a staple ingredient and combined them with fresh dill to create a a potato salad full of flavor. The dressing is creamy yet tangy and
perfectly captures the essence of the season. So, give this recipe a try and let me know if you agree with me.
To make the potato salad, the potatoes are par boiled. You want them soft but not mushy. I mash a little bit of the potatoes to add creaminess but I like the big chunks of potato. In addition to the fresh dill, the salad has celery, green onions, rough chopped hard boiled eggs and pickles. The dressing is mayo based but the key is the addition of some of the pickle juice. My pickles were homemade and these were garlic, dill and a little spicy.
Potatoes are quite versatile and the below recipes exemplify this as well as other ingredients that go well with potatoes:
SWEET POTATO AND CARMELIZED SHALLOT SALAD
The cast of characters.
Building the dill potato salad.
The Dill Potato Salad plated.
Dill Potato Salad
Creating the perfect summer side dish with the Dill Potato Salad. The freshness that comes from the dill is the key to this recipe.
Ingredients
- 3 Lbs Potatoes
- 8 whole Eggs hard boiled
- 2 Whole Garlic Dill Pickles (homemade) small dice
- 1 Bunch Dill rough chop
- 1/2 Cup Mayonnaise (homamade)
- 3 Tbsp Yellow Mustard
- 2 Tbsp Pickle juice
- 2 Tsp Salt
- 1 Tbsp Black pepper
- 2 Tsp celery salt
- 2 Stalks Celery small dice
- 1 Tbsp Apple Cider Vinegar
- 1 Tbps White vinegar
Instructions
-
Boil the potatoes until fork tender. Let cool. Once cool, peel the skins. Next, take a fork or masher and lightly mash one-quarter of the potatoes. Do a rough chop on the remaining potatoes.
Next combine the wet ingredients, mix well set aside.
Add the the veggies and chopped eggs to the potatoes. Mix reasonably well. Finish by mixing in the dressing. Make sure all the potatoes are well coated.
Garnish with some of the fresh dill.
Serve and enjoy!
Leave a Reply