Creamy Dijon-Dill Potato Salad

  • Level: Easy
  • Yield: 12 servings
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
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Ingredients

3 pounds Yukon gold potatoes, peeled

Kosher salt and freshly ground black pepper

2 stalks celery

1 cup mayonnaise

1 small red onion, finely chopped (about 1/2 cup)

1/4 cup tightly packed chopped fresh dill

1 to 2 tablespoons vinegar

1/2 lemon, juiced

1 tablespoon grainy or regular Dijon mustard

Directions

  1. Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
  2. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
  3. Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
  4. When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

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Anonymous

I made this recipe (without the celery, admittedly) and people who weren't fans of dill even complimented it. I brought it to a potluck and every person ate and complimented it. This one is going in the books! We used baby yellow potatoes cut in half and it held up just as well. I admittedly did not follow the instructions - I had made potato salad before. But one thing I just noticed was that it says not to refrigerate, but we did and the next day, the last serving was my breakfast and it was even better than the first day. May have something to do with the types of potatoes, I am not sure.

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