Creamy Dill Potato Salad combines the buttery texture of Yukon Golds with crunchy celery, fresh dill and a creamy dressing.
I have a confession, I am not a huge fan of mayonnaise or Miracle Whip. I actually will eat potato salads and pasta salads that other people make, but I prefer to work with it on a limited basis. This is strange I know, but it’s just one of my quirky issues, don’t worry, I will share more at a later date 🙂
My daughter Mackenzie needed to make something for a pot luck at work (Park Ridge Organics) and she was paging through my latest Real Simple and came across this recipe for Creamy Dill Potato Salad. We had just gotten dill and celery in our weekly vegetable box and luckily this recipe called for both…..score! Mackenzie and I made the potato salad for the pot luck and it received rave reviews.
The dressing is made mostly of olive oil and a little mayonnaise, plus the addition of a spicy mustard and vinegar. I like the crunch of the celery against the creamy potatoes. Fresh dill is the bomb and it really kills in this recipe.
Adapted from Real Simple.