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With St. Patrick’s Day around the corner and the arrival of spring, dill potato salad is a refreshing addition to any meal. Dill’s fresh, herbal flavor pairs perfectly with the tender, creamy texture of new baby potatoes. Here’s how to make it:
Ingredients:
- 2 pounds new baby potatoes
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh dill
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions:
- Wash the new baby potatoes thoroughly under cold water to remove any dirt. Place them in a large pot and cover with water. Bring the water to a boil over medium-high heat and cook the potatoes until tender when pierced with a fork, about 10-15 minutes.
- While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped fresh dill, and apple cider vinegar until well combined. Season with salt and pepper to taste.
- Once the potatoes are cooked, drain them in a colander and let them cool slightly. Cut the potatoes into bite-sized pieces and transfer them to a large mixing bowl.
- Pour the prepared dressing over the warm potatoes and gently toss until the potatoes are evenly coated.
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Before serving, give the potato salad a final stir and taste for seasoning, adding more salt and pepper if needed. Garnish with chopped green onions, if desired.
- Serve chilled as a side dish alongside your favorite grilled meats or enjoy on its own as a light and refreshing salad. Enjoy your dill potato salad!
