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Dill Potato Salad makes a fantastic and easy to make side dish for your next barbecue. Red potatoes, celery, and onions are coated in a creamy and flavorful dill dressing.
Potato salad is a staple at our picnics, barbecues, and other summer parties. This dill potato salad includes fresh dill and lemon juice, which adds a bright and fresh flavor.
You’ll love this recipe because it’s easy to make and includes easy to find ingredients. It’s simple, but full of flavor!
Red Potatoes for Potato Salad
I like to use red potatoes in my potato salad for several reasons. First, they are less starchy than other potatoes, so they tend to hold their shape and are less likely to fall apart.
This lends to a nice presentation and texture for your potato salad. Plus, the red skins look lovely and add color and texture to your potato salad.
If you need to substitute the red potatoes in this recipe, try to choose another waxy potato, like new potatoes or fingerling potatoes. I also like to use yukon gold potatoes. They are slightly more starchy, but still hold their shape well for a potato salad.
Russet potatoes, while readily available and easy to find, are not ideal for potato salads. They are very starchy and easily fall apart when cooked. Russet potatoes are best served as Creamy Mashed Potatoes or baked potatoes.
Tips For Making The Perfect Potato Salad
Always overcooking your potatoes? First, start your potatoes in a pot of cold water, then bring to a boil. If you start with boiling water, the outsides of your potatoes will overcook and the middles will undercook. Starting your potatoes in cold water ensures that the entire potato cooks evenly.
I like to boil my red potatoes whole. Then, once they have cooled completely, slice them in halves or quarters. This helps prevent your potatoes from getting watery, and also helps keep the nutrients and flavor in your potatoes.
Speaking of cooling potatoes, you want to make sure that your potatoes are completely cooled to room temperature before adding your dressing. If you add a mayonnaise based dressing to hot potatoes, the mayonnaise will melt and become oily.
To prevent this from happening, simply pour your cooked potatoes into a colander and allow to cool completely. Meanwhile, make your dressing in a separate bowl. Once cooled, combine the two, toss to coat, and refrigerate until ready to serve.
Dill Potato Salad
- 3 pounds red potatoes
- 2 celery stalks diced
- 1 small red onion diced
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 3 tablespoons fresh dill chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon
- In a large stock pot, add whole red potatoes. Add water, completely covering potatoes (water should go 1 inch above potatoes) and season with salt. Bring to a boil, and boil potatoes until easily pierced through with a fork, about 15 minutes.
- Drain potatoes in a colander and allow to cool to room temperature.
- Meanwhile, in a bowl, add diced celery, diced onion, mayonnaise, mustard, dill, salt, and pepper. Squeeze fresh lemon juice into bowl. Stir dressing until combined.
- When potatoes have cooled to room temperature, slice into halves or quarters (depending on size of potatoes).
- In a large bowl, add potatoes and dressing. Stir until potatoes are coated. Refrigerate 2-3 hours or until ready to serve.