This super easy red potato salad with dill recipe is refreshing and delicious with delightfully fresh herbs and flavors.
I LOVE a good potato salad. You know, the delicious homemade kind that just makes you think of childhood and picnics. Not too bland, not too vinegar-y, just right.
For this version of red potato salad, I wanted to see if I could keep the creaminess intact but also lighten things up a little by replacing some of the mayonnaise with olive oil. Then, to achieve maximum flavor awesomeness I added fresh herbs like dill in addition to some Dijon mustard in the dressing. So delicious, and I'll never go back to the all-mayo version!
For this red potato salad, the ingredients are simple and also flexible. If you don't have one of the fresh herbs on hand or want to use the dried herb version, no worries! Or, substitute finely chopped shallots or onion for the scallions. It'll all still be delicious.
- red potatoes (organic if possible since we're leaving the skin on)
- fresh chives
- fresh dill
- olive oil
- Dijon mustard
- champagne or white wine vinegar
- sea salt
Pro tip: To add some extra protein to this side dish you can also add up to 4 hard-boiled eggs to this salad (see instructions below on how to make hard-boiled eggs.)
For the potatoes, first wash them off using a colander (quick and easy), chop into bite-size pieces and place them in a large pot. Then, add enough cold water to the pot to just cover them and sprinkle some sea salt over everything for extra flavor.
Tip: You can either leave the skins on or peel the potatoes in this recipe. I prefer to leave them on for extra texture, nutrients and fiber.
Then, place the pot over medium-high heat until the water is boiling. Once it boils, set a timer for 15 minutes and check the potatoes with a fork at that point. If they are tender enough to easily pierce with a form, they're ready. If not, boil a minute or two more and check again until tender.
Once they're ready, just drain in the colander and set aside to cool.
How to make hard boiled eggs
If you're using eggs in this recipe, you can multitask and cook them at the same time as you're boiling the potatoes. Easy peasy.
Place the eggs in a smaller pot and cover them with cold water just like you did with the potatoes. Then, heat them over medium-high heat until boiling, and cook for 14 minutes. Promptly remove from heat and drain the hot water (carefully) as you add cool water from the faucet.
Pro tip: Try not to pour cool water over the shells directly to avoid cracking them; just pour it into the warmer water as the hot water slowly drains off.
Set the pot with cool water aside to let the eggs cool naturally.
While the potatoes and eggs are cooking, you can get everything else prepped and ready for final assembly.
Chop the celery, herbs and scallions, and then mix the mayo, olive oil, mustard and vinegar in a small bowl. Once the potatoes have cooled down, combine everything in a large bowl, add some salt and pepper to taste, and you're done! Any leftovers save well in the fridge for up to four days. Enjoy!
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This easy red potato salad recipe just pops with fresh dill, chives, scallions and Dijon mustard. The perfect anytime side dish!
- 3 pounds red potatoes or baby red potatoes
- 1 teaspoon sea salt, plus more to taste
- 2 stalks celery
- 4 scallions, plus more for garnish
- 2 tablespoon fresh chives, plus more for garnish
- 2 teaspoons fresh dill, plus more for garnish
- ½ cup mayonnaise
- 2 tablespoon extra virgin olive oil
- 2 teaspoons champagne vinegar or white wine vinegar
- 2 teaspoons Dijon mustard
- Freshly ground back pepper, to taste
- Boil: Wash the potatoes, chop into bite-size chunks and place in a large pot filled with enough cold water to just cover them. Add 1 teaspoon salt and bring to a boil over medium-high heat. Once the water starts boiling, set a kitchen timer to 15 minutes and then check the potatoes to see if they can easily be speared with a fork. If not, boil for a minute or two longer and test again. Once they're done, drain and let cool in your colander.
- Prep: Chop the celery, scallions, chives and dill; set aside. Combine the mayonnaise, olive oil, vinegar and mustard in a medium bowl; stir well to incorporate everything.
- Combine: Once the potatoes are cool, place everything in a large mixing bowl and stir to combine.
- Garnish: Season with salt and pepper, garnish with extra fresh herbs and scallions if desired, and enjoy!
Keywords: summer sides, easy potato salad