Creamy Dill Potato Salad

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Photo by Marcus Nilsson
Creamy Dill Potato Salad 3.9 8 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 231 calories
    • Fat 10 g
    • Sat Fat 1 g
    • Cholesterol 1 mg
    • Sodium 315 mg
    • Protein 4 g
    • Carbohydrate 30 g
    • Sugar 0 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 5 mg

Place the potatoes and 2 teaspoons salt in a large pot, add enough cold water to cover, and bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes.Meanwhile, combine the oil, vinegar, mayonnaise, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.Drain the potatoes and immediately toss with the dressing. Let sit, tossing occasionally, until the dressing is absorbed, 8 to 10 minutes. Add the celery and dill and toss to combine.

Ingredients

  1. Check 3 pounds new or fingerling potatoes, halved if large
  2. Check kosher salt and black pepper
  3. Check 1/4 cup olive oil
  4. Check 3 tablespoons white wine vinegar
  5. Check 2 tablespoons mayonnaise
  6. Check 2 tablespoons spicy brown mustard
  7. Check 2 stalks celery, sliced
  8. Check 1/4 cup chopped fresh dill

Directions

  1. Place the potatoes and 2 teaspoons salt in a large pot, add enough cold water to cover, and bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes.
  2. Meanwhile, combine the oil, vinegar, mayonnaise, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
  3. Drain the potatoes and immediately toss with the dressing. Let sit, tossing occasionally, until the dressing is absorbed, 8 to 10 minutes. Add the celery and dill and toss to combine.