When the weather starts to warm up, and your calendar fills up with backyard barbecues and potluck dinners, there’s only one thing you can think about: making potato salad.
This Dill Potato Salad is an easy side dish that everyone will enjoy!
How to store the potato salad?
- Potato salad is a great dish to make ahead of time and keep in the fridge for up to 4 days. When storing it, add the potato salad to a large airtight container or bowl and refrigerate it. Do not freeze the salad, as the texture will change, and the potato will become watery.
What can I use instead of the mayonnaise?
- If your family isn’t a fan of mayonnaise in potato salad, you can substitute it with yogurt or sour cream. You can also use fat-free mayo to keep the calories down
Can I Make Potato Salad in Advance?
- Yes, you can make it ahead of time. You can make it 4 days in advance and store it in the refrigerator in a large bowl covered with plastic wrap.
Why do you put vinegar in the potato salad?
- The vinegar will helps to break down the starches in potatoes.
Dill Potato Salad
- Peel and chop the potatoes in cubes (about 1 inch) Add the potatoes to a pot, cover them with water, place the pot on the stove and bring the water to a boil. Once the water is boiling, reduce heat to medium-low and continue cooking for 5 minutes.
- Drain and rinse the potatoes under cold water.
- Dice the celery and shallot and chop the fresh dill.
- Place the potatoes in a large bowl, and add mayonnaise, vinegar, mustard, celery, shallot, dill, salt, and pepper. Stir all the ingredients until everything is combined and the potatoes are well covered with the sauce.
- Place in the fridge for 1 hour to let the flavors develop. Serve cold.
Recipe Tips:
- Don’t boil the potatoes too long: Potatoes should be cooked until they are just fork-tender but still firm. Boiling potatoes too much will make them overly mushy.
- Some potato salad recipes will also add a bit of sugar or honey to feed on the sweetness of the potatoes. Add 1 teaspoon of sugar or honey to the potato salad if desired.
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Dill Potato Salad
This Dill Potato Salad is perfect for backyard barbecues or potluck dinners. Easy to make and a dish that everyone will enjoy!
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Serves:6
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Calories:358
Ingredients
- 3 pounds of red skin potato in cubes
- 1/2 cup diced celery
- 1 shallot diced
- ¾ cup mayonnaise
- ¼ cup red wine vinegar
- 1 tablespoon grainy mustard
- ¼ cup chopped fresh dill
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Peel and chop the potatoes in cubes (about 1 inch)
- Add the potatoes to a pot, cover them with water, place the pot on the stove and bring the water to a boil. Once the water is boiling, reduce heat to medium-low and continue cooking for 5 minutes.
- Drain and rinse the potatoes under cold water.
- Dice the celery and shallot and chop the fresh dill.
- Place the potatoes in a large bowl, and add mayonnaise, vinegar, mustard, celery, shallot, dill, salt, and pepper. Stir all the ingredients until everything is combined and the potatoes are well covered with the sauce.
- Place in the fridge for 1 hour to let the flavors develop.
- Serve cold.
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Nutrition Information:
Calories: 358kcal (18%)Carbohydrates: 38g (13%)Protein: 5g (10%)Fat: 21g (32%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 12mg (4%)Sodium: 643mg (27%)Potassium: 1098mg (31%)Fiber: 4g (16%)Sugar: 4g (4%)Vitamin A: 226IU (5%)Vitamin C: 22mg (27%)Calcium: 37mg (4%)Iron: 2mg (11%)
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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