Creamy dilly potato salad

Which ingredients absolutely, positively, have to be in the perfect potato salad? I think we can all agree on potatoes, but what else? Celery? Pickles? Eggs? Sugar? Onions? 

When it comes to the perfect potato salad, I'm a potatoes-only purist. For me, it's more about the sauce that binds it all together, and I prefer tangy to sweet. However, I'm not against adding a good handful of garden-fresh herbs when I'm lucky enough to have some. This summer, I've been making lots of dill pickles, and there's always a good bit of fresh dill weed left over, so this creamy dilly potato salad has become the standard variation for the season. Don't skimp on the dill; it's an ingredient in its own right, and not just a garnish. When the fresh dill hits the warm potatoes, the flavor releases into the salad. This just might become our new family favorite.

Creamy dilly potato salad {vegetarian, gluten-free}

From the pantry, you'll need: mayonnaise, Dijon mustard, kosher salt, fresh black pepper, cider vinegar, dill weed.

Serves 6-8; can be multiplied.

Ingredients

24 oz baby red-skinned potatoes
5 Tbsp mayonnaise
1-2 Tbsp coarse Dijon mustard, to taste
1/2 tsp each kosher salt and fresh black pepper
2 Tbsp cider vinegar
1 bunch fresh dill weed (to yield approximately 1/2 cup dill)

Directions

Place the potatoes in a small straight-sided pot, and cover with 1 inch of cold water. Bring to a boil over high heat, then reduce heat to simmer, and cook, uncovered, 6-8 minutes, or until the potatoes are tender when pierced with the tip of a knife. 

While the potatoes are cooking, whisk together the mayonnaise, Dijon mustard, salt and pepper. Adjust seasoning to your taste.

When the potatoes are cooked, drain them, and set them on a cutting board. As soon as they are cool enough to handle, cut them in half (or in quarters, if your potatoes are large), and toss them into a mixing bowl. Sprinkle them while warm with the cider vinegar and stir quickly (but gently); the potatoes will absorb all of the vinegar.

While the potatoes are still a bit warm, add the fresh dill, and stir well. Then, pour on the mayonnaise sauce, and mix to combine. 

Serve warm, or let cool to room temperature and refrigerate. Can be made one day in advance.

[Printer-friendly recipe.]

More potato salads:
French potato salad, from The Perfect Pantry
Hawaiian sweet potato salad, from The Perfect Pantry
Dad's potato salad, from Simply Recipes
German potato salad, from Foodiecrush

Need more ideas for how to create salads with pizzazz? Get Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Exciting salad recipes from everyday ingredients can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.

Creamy dilly potato salad {vegetarian, gluten-free}

From the pantry, you'll need: mayonnaise, Dijon mustard, kosher salt, fresh black pepper, cider vinegar, dill weed.

Serves 6-8; can be multiplied.

Ingredients

24 oz baby red-skinned potatoes
5 Tbsp mayonnaise
1-2 Tbsp coarse Dijon mustard, to taste
1/2 tsp each kosher salt and fresh black pepper
2 Tbsp cider vinegar
1 bunch fresh dill weed (to yield approximately 1/2 cup dill)

Directions

Place the potatoes in a small straight-sided pot, and cover with 1 inch of cold water. Bring to a boil over high heat, then reduce heat to simmer, and cook, uncovered, 6-8 minutes, or until the potatoes are tender when pierced with the tip of a knife. 

While the potatoes are cooking, whisk together the mayonnaise, Dijon mustard, salt and pepper. Adjust seasoning to your taste.

When the potatoes are cooked, drain them, and set them on a cutting board. As soon as they are cool enough to handle, cut them in half (or in quarters, if your potatoes are large), and toss them into a mixing bowl. Sprinkle them while warm with the cider vinegar and stir quickly (but gently); the potatoes will absorb all of the vinegar.

While the potatoes are still a bit warm, add the fresh dill, and stir well. Then, pour on the mayonnaise sauce, and mix to combine. 

Serve warm, or let cool to room temperature and refrigerate. Can be made one day in advance.

[Printer-friendly recipe.]

More potato salads:
French potato salad, from The Perfect Pantry
Hawaiian sweet potato salad, from The Perfect Pantry
Dad's potato salad, from Simply Recipes
German potato salad, from Foodiecrush

Need more ideas for how to create salads with pizzazz? Get Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Exciting salad recipes from everyday ingredients can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.

Comments

Comfort food! We're working on one made with Creole honey mustard sauce now. This is close to my 'usual,' and I'll try it next. For me, the black pepper is the key ingredient.

Susan, good strong mustard is a key element for me. And yes, black pepper!

I've never been a massive fan of potato salad but I've been converted. It must have been the mustard and the dill.

I made it 2 days ago. Day 1, the dressing was too tame, with only mustard apparent. Day 2, better. Day 3 I came into its own: mustard muted and cooperating, dill playing its part very well. So good that Mr G ate every last bite!
I am finding that this happens often now. 2 or 3 days are needed for the whole to achieve its own character and be more than the sum of its parts. That's why leftovers are such a gift.

Susan, thanks for your feedback. We've never had leftovers for more than a day! As with all recipes, fiddle with them until they are just right for you.