Friday, May 16, 2014

Dill Potato Salad

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Chris and I went to our friends Leah and PJ's house a while back for a BBQ, and Leah made this potato salad which has been stuck in my head ever since. I just had to know where she got it from, but I should have known it was Ina Garten. Practically every single one of her recipes is amazing. Her potato salad is no exception.
I'm normally not a huge fan of dill, but it really livens up the flavors of the mayonnaise-based sauce. Adding two types of mustard also makes it a little spicy. Everyone loves potato salad, and this is a nice change-up from the typical potato salad that is made with eggs, celery and mayo. Try this one out next time you're invited to a BBQ. Enjoy!

Printable Recipe


  • 3 lbs. small white potatoes
  • Kosher salt
  • 1 cup mayonnaise
  • 1/4 cup reduced-fat buttermilk
  • 2 tbsp. Dijon mustard
  • 2 tbsp. whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup celery, chopped
  • 1/2 cup red onion, chopped
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Source: Adapted from Food Network

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