This creamy dill potato salad is a great twist on the classic side dish. The tangy mustard dressing adds a zesty kick to tender potatoes, making your taste buds dance!
Making this salad is so much fun! I love that I can whip it up in no time and it’s perfect for picnics. Plus, leftovers? Even better the next day! 🥔💚
Key Ingredients & Substitutions
Baby Potatoes: Yukon gold or red baby potatoes are perfect for this dish because they’re creamy and sweet. If you can’t find them, you could use regular potatoes—just cut them into smaller pieces.
Mayonnaise: I find that a good quality mayonnaise makes a difference! If you’re looking to cut calories, you can replace some or all of it with Greek yogurt. It keeps that creaminess while adding protein.
Dill: Fresh dill adds a vibrant flavor that’s vital to this salad. If fresh dill is out of season, dried dill works in a pinch, but you’ll want to use less—about one tablespoon works well.
Mustards: Dijon mustard gives a sharp bite, while whole grain mustard adds texture. If you want a milder taste, yellow mustard can substitute. Just remember, the flavor will change!
Honey: It balances the tangy flavors. If you prefer a vegan option, maple syrup is a great alternative. You can adjust the sweetness to your liking.
How Do You Properly Cook Potatoes for Salad?
Cooking potatoes correctly can make or break your salad. You want them soft enough to eat but firm enough to hold their shape. Here’s how:
- Start with cold water to help the potatoes cook evenly. Add salt to boost the flavor while cooking.
- Bring to a boil, then reduce to medium heat. This gentle simmer helps prevent overcooking.
- Test them after 10 minutes. You want them fork-tender, meaning they slide off the fork but are not mushy.
Let them cool a bit before adding to the dressing. This way, they’ll soak up the flavors of the dressing instead of just sitting on top!
How to Make Creamy Dill Potato Salad with Tangy Mustard Dressing
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (such as red or Yukon gold), halved or quartered
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 2 teaspoons honey or maple syrup
For the Extras:
- 1/4 cup fresh dill, finely chopped
- 3 green onions, thinly sliced
- 2 celery stalks, diced (optional for crunch)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious creamy dill potato salad takes about 15-20 minutes of prep time, plus an additional hour for chilling in the fridge. The prep is simple, and the flavors meld beautifully as it chills, making it a lovely side dish for any occasion!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the halved baby potatoes into a large pot. Cover them with cold salted water. Turn the heat to high and bring the water to a boil. Once boiling, reduce the heat to medium and let them simmer. Cook for about 10-15 minutes or until the potatoes are tender but not mushy when you pierce them with a fork. After cooking, drain the potatoes and let them cool slightly.
2. Make the Tangy Dressing:
In a large mixing bowl, combine the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, whole grain mustard, apple cider vinegar (or lemon juice), honey, salt, and pepper. Whisk everything together until it is smooth and creamy. This dressing is what makes the salad so tasty!
3. Combine Potatoes and Dressing:
Now, take those warm potatoes and add them to the bowl with the dressing. Gently toss the potatoes to coat them evenly. Warm potatoes are fantastic because they soak in the dressing flavors better.
4. Add Herbs and Veggies:
Fold in the freshly chopped dill, sliced green onions, and diced celery if you’re using it. This step adds freshness and nice crunch to the salad. Give everything one last gentle toss to combine.
5. Season to Taste:
Taste your potato salad and adjust the seasoning as needed. Add a bit more salt, pepper, or mustard if you’d like. It’s all about what you enjoy!
6. Chill the Salad:
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. This chilling time helps all those lovely flavors come together.
7. Serve and Enjoy!
Before serving, give the salad a gentle stir to mix everything up again. If desired, you can garnish with a bit more fresh dill on top for a pretty presentation. Enjoy this creamy, tangy, and herbaceous potato salad as a delightful side dish for barbecues, picnics, or any meal!
FAQ for Creamy Dill Potato Salad with Tangy Mustard Dressing
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes like red or Yukon gold are best for their creaminess, you can also use larger potatoes. Just be sure to cut them into smaller, even-sized pieces for uniform cooking.
How Can I Make This Recipe Vegan?
To make this potato salad vegan, simply substitute the mayonnaise with a vegan mayonnaise and use plant-based yogurt or omit it altogether. You can also replace the honey with maple syrup or agave for sweetness.
Can I Prepare This Salad Ahead of Time?
Yes, this salad is perfect for making ahead! You can prepare it a day before your event and refrigerate it. Just give it a gentle stir before serving to refresh the flavors.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will actually improve as it sits, but make sure to stir it well before serving again!
