Dill Potato Salad

This Dill Potato Salad recipe is the perfect cold, refreshing side dish for all
your BBQ gatherings and potlucks. With tender potatoes, crunchy dill pickles,
and fresh dill, all folded into a creamy, tangy mayo-mustard dressing, it's an
easy homemade potato salad that's impossible to resist!

Servings: 10 servings

Author:

prep time:
30 minutes

cook time:
25 minutes

total time:
55 minutes

Course:

Salads & Dressings

Cuisine:

American

Instructions

1 A few hours prior to serving, place potatoes in a medium-large pot and fill with
water to cover by a few inches. Toss in the tablespoon of kosher salt. Bring
water to a boil and cook potatoes until fork-tender, about 25 minutes or so.
Transfer potatoes to a colander in the sink and run cold water over them. Let
drain and cool completely. If you are able to prepare the potatoes the day
prior, that's even better, as the potatoes will slice up cleaner – just place
the cooled potatoes in an airtight container in the fridge.
2 Make the dressing in a small bowl, combining the mayonnaise, yellow mustard,
Dijon mustard, and vinegar. Cover and place in refrigerator to chill.
3 When ready to assemble the salad, cut cooled potatoes into chunks, about 3/4" in
size. Transfer to a large mixing bowl, followed by dill pickles, celery, onion,
eggs, and dill. Fold to combine.
4 Drizzle about half of the dressing over the salad ingredients, and then fold to
evenly combine. If you want it saucier, add more dressing. I like it
well-dressed and tend to use nearly all the dressing.
5 Taste test. Then add 1½ teaspoons (or to taste) kosher salt and the black
pepper, and fold again. Top with more chopped pickle pieces, freshly ground
black pepper, and paprika. Serve immediately, or cover and let chill for a
couple hours prior to eating.

Dill Potato Salad

Course:

Cuisine:

🧂 Ingredients

Instructions

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