Dill Potato Salad

Dill potato salad is an easy and flavorful side dish for your next summer barbecue. Red potatoes, celery, and onions are coated in a creamy homemade dill dressing.

Prep Time 10

Cook Time 15

Resting Time 1

Total Time 1 25

Servings servings

Author Heather

Ingredients

3 pounds red potatoes
2 celery ribs diced
½ small red onion diced
1 cup mayonnaise
1 tablespoon dijon mustard
3 tablespoons chopped fresh dill
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons fresh lemon juice about 1 lemon

Instructions

In a large stock pot, add whole red potatoes. Top with water, completely covering the potatoes (water should go 1 inch above potatoes) and season with salt. Bring to a boil and cook 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. Whisk to combine.
Once potatoes have cooled to room temperature, slice into halves or quarters to make bite-size pieces.
In a large bowl, add potatoes and dressing. Toss until potatoes are evenly coated. Refrigerate for at least one hour to allow flavors to meld.

Video

Notes

Potato salad can be made a day ahead and stored in the refrigerator until ready to serve.
Leftover potato salad will keep for up to 5 days in a tightly sealed container in the refrigerator.
Fresh dill can be substituted with fresh basil for a different flavor.

Nutrition