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Dijon-Dill Potato Salad

THIS IS A TWIST ON TRADITIONAL MAYO-BASED POTATO SALADS. It goes together in just a few minutes (plus cooking time for potatoes) using only a few ingredients. It doesn't include more-or-less traditional hard-boiled eggs or celery but there's no harm in adding them if that's your preference. Use fresh dill if possible. If using dried dill, leave the salad in the refrigerator overnight so that the dill flavor blends in.

Takes 15-20 minutes (plus potato cooking).

"Oh my goodness. Your Dijon-Dill potato salad is so damn good...no hard-boiled eggs nor celery were needed."

"...your Dijon-Dill Potato Salad
is perfect!"

POTATO SALAD BASICS. Click here for essentials of selecting and cooking potatoes, preparing hard-cooked eggs, working with garlic, and similar tips to make potato salad preparation both easier and tastier.

SHOPPING LIST:

Potato Salad
  • Red or white 'waxy' potatoes
  • Mayonnaise
  • Dijon mustard
  • Fresh dill
  • Radishes
  • Scallions (green onions)


Prepare the potatoes
Cook potatoes, then cut into bite-size pieces
  • 5-6 medium potatoes (about 2 pounds)



Make the dressing
1
Combine in a large bowl
  • about 3/4 cup (6 oz) mayonnaise
  • 2 tablespoons Dijon mustard
    (or 1 T Dijon and 1 T prepared yellow mustard)
  • 1-2 tablespoons fresh dill, chopped
    (or 1-1/2 tsp dried dillweed)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
2
Add and toss well. Then cover and refrigerate.
  • cooked potatoes
  • 6-8 radishes, sliced thin
  • 4-5 scallions, chopped
    (use both white and some green sections)
  • Sprinkling of fresh lemon juice
  • Optional: 2-3 leaves lovage, finely chopped

   Serving suggestion:
  • Sprinkle with mild paprika
  • Serve salad on a bed of leafy lettuce.
 
Adapted from Hellmann's "Salad Lover's Recipes" (1991).

rainbow

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