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.
- 2 1/2 lbs. yukon gold potatoes
- Salt & Peper
- 1/4 cup olive oil
- 2 tbsp.white wine vinegar
- 3 tbsp.mayonnaise
- 1 1/2 tbsp. spicy mustard
- 2 stalks celery, sliced
- 1/4 cup chopped fresh dill
- Wash the potatoes under cold water. Cut the potatoes into 1-2" chunks and place in a large sauce pan. Cover with cold water, making sure the water level is 2 inches above the potatoes. Add 2 tsp. of salt to the pan. Bring to a boil, cook until fork tender, 8 - 12 minutes.
- In the meantime, combine the oil, vinegar, mayonnaise, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
- Drain the potatoes and rinse under cold water, you want the potatoes to be warm. Pour the dressing over the potatoes, toss to combine. Add in the celery and dill, toss to combine. Let sit 10 minutes and serve.
Adapted from Real Simple.