Dill and Dijon Potato Salad starts strong with a punch of tang and fresh herbiness that wakes up your taste buds. If you’ve ever thought potato salad was just a boring sidekick at barbecues, this one might just change your mind. It’s got that zing from Dijon mustard and a fresh twist from dill that makes it anything but ordinary. Curious yet?
Why You Should Try Dill and Dijon Potato Salad
Potato salad often gets a bad rap for being heavy and bland, but this version flips the script. The Dijon mustard adds a sharp, tangy kick that cuts through the creaminess, while dill brings a fresh, slightly grassy note that brightens every bite. Plus, it’s super easy to whip up, which means less time in the kitchen and more time enjoying your meal.
Ever found yourself staring at a bowl of potato salad wondering what’s missing? This recipe nails it by balancing flavors perfectly. It’s not just about mayo and potatoes here; it’s about layering flavors that work together like a well-rehearsed band.
Variations I’ve Tried And Loved
I’ve played around with this salad quite a bit, and honestly, it’s pretty forgiving. Here are a few twists you might want to try:
- Swap out the dill for fresh tarragon or chives for a different herbaceous kick.
- Add some chopped cornichons or pickled onions for an extra tangy crunch.
- Mix in crispy bacon bits if you’re feeling a bit indulgent.
- Use red potatoes instead of Yukon Golds for a slightly waxier texture.
- Toss in some chopped hard-boiled eggs for extra protein and creaminess.
Dill and Dijon Potato Salad
Ingredients
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- In a bowl, whisk together Dijon mustard, white wine vinegar, and olive oil until well combined.
- Season with salt and freshly ground black pepper to taste.
- Chill the potato salad for at least 1 hour before serving to allow flavors to meld.
Notes
Serving Ideas for Dill and Dijon Potato Salad
This salad plays well with so many dishes. Here are some pairing ideas:
- Serve alongside grilled chicken or sausages for a classic summer combo.
- Use it as a filling for sandwiches or wraps for a creamy crunch.
- Pack it for picnics or potlucks because it travels well.
- Add a scoop on top of a green salad to make it a meal on its own.
Pro tip: I like to prepare this salad a few hours ahead or even the night before. The flavors get friendlier the longer it sits.
Helpful Tips for Dill and Dijon Potato Salad
- Use potatoes that hold their shape well after cooking to avoid mushy salad.
- Don’t skip the vinegar it brightens the whole dish.
- Adjust the mayo and mustard ratio to your liking; some like it tangier, others creamier.
- Fresh dill is key here. Dried dill just won’t cut it.
- If you want a lighter version, swap mayo for Greek yogurt.
Leftovers and Storage
Store your potato salad in an airtight container in the fridge. It keeps well for up to 3 days, but honestly, it rarely lasts that long in my house. If you notice the salad drying out, stir in a little extra mayo or a splash of vinegar before serving again.
Common Mistakes to Avoid
- Overcooking potatoes until they’re falling apart. You want tender but firm.
- Adding dressing while potatoes are too hot; it can make the salad soggy.
- Skimping on seasoning. Potatoes need a good amount of salt to shine.
- Using dried dill instead of fresh flavor takes a nosedive.
- Forgetting to chill the salad before serving. The flavors need time to mingle.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 35 g
- Protein: 4 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 3 g