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Creamy Dijon Dill Potato Salad

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  • Creamy Dijon Dill Potato Salad

    This is so good! I oven roast the potatoes as I do all my potato salads. White vinegar is my choice in this recipe and a grainy Dijon.

    Creamy Dijon-Dill Potato Salad

    3 pounds Yukon gold potatoes, peeled
    Kosher salt and freshly ground black pepper
    2 stalks celery
    1 cup mayonnaise
    1 small red onion, finely chopped (about 1/2 cup)
    1/4 cup tightly packed chopped fresh dill
    1 to 2 tablespoons vinegar
    1/2 lemon, juiced
    1 tablespoon grainy or regular Dijon mustard

    Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

    Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

    Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

    When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

    Source - Dave Lieberman

  • #2
    I wanted to add, this just gets better the next day.


    • #3
      Bean - When you said in your second post "it gets better the next day - surely, you refrigerate it then and not leave it at room temperature as stated in your first post about not refrigerating it.


      • #4
        Of course, into the fridge. Those were the instructions in the recipe, not by me.