CLASSIC DILL RED POTATO SALAD — Red potatoes, celery, green onion and fresh dill combine with mayonnaise and a dash of salt and pepper in this simple, easy-to-make potato salad in this must-make summer potluck recipe.
I know what you’re thinking. Another potato salad recipe. But trust me, this Classic Dill Red Potato Salad, made with fresh ingredients, is the only potato salad recipe you’ll ever need.
Okay, maybe not the only one. Because there are a million versions of potato salad out there, and most of them are pretty delicious.
But this basic, easy-to-prepare recipe is proof that you don’t need a long, fancy ingredient list to make an amazing salad. You just need fresh ingredients and a dash of salt and pepper.
And dill, of course. Honestly, I haven’t met a potato salad that wasn’t made better with the addition of a big handful of freshly chopped dill.
You could definitely add all kinds of things to this recipe to make it your own–more fresh herbs, a bit of yellow mustard, crumbled bacon, chopped dill pickles…..but I promise you, this salad is perfect just the way it is.
I love using red potatoes in potato salad because I don’t have to peel them. And peeling potatoes is about my least favorite kitchen chore.
Of course, if you’re making a classic, deli-style mustard based potato salad, Russet potatoes are the way to go. But that requires peeling potatoes.
I mean, you could use Russet potatoes for salad without peeling them, but that doesn’t mean you should.
My point is, this recipe is the perfect vehicle for red potatoes. And the kind of potato you use matters, depending on the kind of potato salad you’re making.
And besides the right potatoes, all you need to make this Classic Dill Red Potato Salad are a few fresh veggies, some fresh dill, your favorite mayonnaise and a few pantry staples. Enjoy!
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Tips for Choosing and Storing Sweet Potatoes
Appearance: Choose small to medium-sized sweet potatoes that are firm and have smooth skin with no bruises or cracks. Larger sweet potatoes tend to be more starchy. Be sure to handle sweet potatoes with care, as they bruise easily.
Storing: Store sweet potatoes in a cool, dry, dark place. Do not refrigerate sweet potatoes. They are best if used within a week, but definitely within two. Any longer and the high sugar content will cause them to spoil.
Fun Fact: Pureed cooked sweet potatoes are a great alternative to canned pumpkin puree in pies, cakes, casseroles and other dishes.
Here’s what you’ll need to make Classic Dill Red Potato Salad
- Produce: red potatoes, celery, green onions, fresh dill
- Sour cream
- White wine vinegar
- Spices: mustard, salt and pepper
- 3 pounds red potatoes, cubed
- 1/2-3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon mustard powder
- 3 stalks celery, diced
- 3 green onions, chopped
- 1-2 tablespoons freshly chopped dill
- Salt and pepper, to taste
- Bring a large pot of salted water to a boil over high heat. Add the cubed potatoes and cook until just fork tender, 10-12 minutes. Rinse with cold water and drain.
- In a large bowl, whisk together the mayonnaise, sour cream, vinegar, sugar and mustard powder.
- Add the potatoes, along with the celery, green onions and dill. Toss to mix well. Season with salt and pepper, to taste.
- Refrigerate for at least one hour, and up to overnight, before serving. Reseason before serving as needed.
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Who Dished It Up First: This is an original recipe