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Creamy Dijon-Dill Potato Salad Recipe

Creamy Dijon-Dill Potato Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (143)

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Average Rating:

Total Reviews: 143

Showing 71-80 of 143

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  • on June 24, 2007

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    This has become my favorite, all around potato salad. I have shared it with all my friends and it has become their favorite as well. Potato salad is something you never make the same way twice, or at least it never turns out the same way twice and this recipe works perfectly every time!

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  • on June 24, 2007

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    It's not like your traditional potato salad, but very yummy!

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  • on June 12, 2007

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    I do like mine creamier, so next time I will cook them longer. :

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  • on June 10, 2007

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    Dave - this was fantastic! I'm not a huge fan of dill, but the taste was just perfect. I have to say that I didn't read the recipe all the way through to the end before planned to make it. I had no idea it was best served at room temp, not refrigerated! It has to be one of the best potato salads I've ever tasted. It's very good cold, but even better when at room temp. This is a keeper!!!

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  • on June 05, 2007

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    This is a tasty and easy recipe to make. The flavor is fabulous.

    It's got just enough twist from a traditional potato salad to make people really love it, but not so much that those who like the traditional style will be overwhelmed.

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  • on May 27, 2007

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    We were looking for a unique potato salad to add to our recipe collection and this one is definitely a keeper. The dill was great, as was the zing from the mustard. We'll make this one again for sure!

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  • on May 18, 2007

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    I used this recipe and it was my first time making potato salad. I didn't peel the yukon golds and added some dried thyme (in addition to the fresh dill. Also, I didn't have any celery so I substituted some red and orange bell pepper. It came out GREAT! Nice and chunky and it was gone by the time dinner was over! Delicious!

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  • on April 29, 2007

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    This potato salad gives a flavorful and refreshing punch to any BBQ menu. I suggest using high quality mayo. The fresh dill is essential. I mixed all the dressing ingredients the night before so they had a chance to develop flavor. I kept the celery chopped and in a separate container. The next day, I boiled and cut the potatoes and added everything in. And, because it makes things taste so good, I added bacon as well! It was gone so fast that my husband said I should double the recipe next time. Thanks, Dave.

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  • on March 26, 2007

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    This was a nice twist on the traditional potato salad. After reading reviews, I cut back on the vinegar using only 1Tbs rather than two and it had just the right amount of tang. Also, substituted green onions for red onion because did not have it on hand. Was very pleased with results!

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  • on March 19, 2007

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    This recipe was easy and worked great for a weeknight side with burgers. Very good.

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