Dill Potato Salad
User Reviews
4.6
Dill Potato Salad
Description
Red potatoes are boiled in salted water until tender, cooled, and cut into chunks for the salad base. A dressing is prepared from mayonnaise, yellow mustard, Dijon mustard, and white vinegar, chilled before mixing with the salad ingredients.
The salad combines the potatoes with chopped dill pickles for tartness, celery for crunch, thinly sliced red onion for mild sharpness, coarsely chopped hard-boiled eggs for richness, and fresh dill for aromatic herbal notes. Seasoning with kosher salt and black pepper is adjusted according to pickle saltiness. Paprika is sprinkled on top for color and a mild smoky hint.
This potato salad pairs well with grilled meats or sandwiches and benefits from being assembled shortly before serving to maintain freshness. Preparing components in advance and assembling near serving time enhances texture and flavor integration.
Boiling potatoes and making dressing a day ahead aids in flavor melding and ease of assembly. Keep ingredients refrigerated and combine a few hours before eating to chill and blend flavors well.
Ingredients
- 3 pounds red potato unpeeled, scrubbed clean, medium
- 1 tablespoon kosher salt Morton brand
- 1 cup mayonnaise
- ¼ cup yellow mustard prepared
- 1 tablespoon Dijon mustard
- 2 tablespoons white vinegar
- 9 dill pickles chopped, spears
- 3 celery chopped, stalks
- ½ small red onion thinly sliced
- 5 egg peeled and coarsely chopped, hard boiled, easy-peel
- 2 tablespoons dill plus a bit more to sprinkle over the top, fresh, finely chopped
- 1½ teaspoons kosher salt or to taste (depending on how salty your pickles are!, Morton brand
- ½ teaspoon black pepper plus a bit more to sprinkle over the top, freshly ground
- 3 pinches paprika
Instructions
- A few hours prior to serving, place potatoes in a medium-large pot and fill with water to cover by a few inches. Toss in the tablespoon of kosher salt. Bring water to a boil and cook potatoes until fork-tender, about 25 minutes or so. Transfer potatoes to a colander in the sink and run cold water over them. Let drain and cool completely. If you are able to prepare the potatoes the day prior, that's even better, as the potatoes will slice up cleaner - just place the cooled potatoes in an airtight container in the fridge.
- Make the dressing in a small bowl, combining the mayonnaise, yellow mustard, Dijon mustard, and vinegar. Cover and place in refrigerator to chill.
- When ready to assemble the salad, cut cooled potatoes into chunks, about 3/4" in size. Transfer to a large mixing bowl, followed by dill pickles, celery, onion, eggs, and dill. Fold to combine.
- Drizzle about half of the dressing over the salad ingredients, and then fold to evenly combine. If you want it saucier, add more dressing. I like it well-dressed and tend to use nearly all the dressing.
- Taste test. Then add 1½ teaspoons (or to taste) kosher salt and the black pepper, and fold again. Top with more chopped pickle pieces, freshly ground black pepper, and paprika. Serve immediately, or cover and let chill for a couple hours prior to eating.
Notes
- Boil potatoes a day ahead and store them covered in the fridge for easier slicing and better texture.
- Prepare the dressing a day in advance and chill to allow flavors to develop.
- Chop salad ingredients ahead and refrigerate separately before combining with potatoes and dressing a few hours prior to serving.
- Adjust salt according to the saltiness of the pickles used to avoid over-seasoning.
User Reviews
Overall Rating
4.6
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