Welcome to a recipe that will make your taste buds dance with joy! This red potato salad with dill is the perfect blend of creamy, tangy, and herby flavors that will elevate any meal. Whether you’re planning a backyard BBQ or just looking for a delicious side dish, this recipe is a winner.
Why This Recipe Works
- The red potatoes hold their shape well after cooking, providing the perfect texture.
- Fresh dill adds a burst of flavor that complements the creaminess of the mayonnaise.
- A touch of mustard gives the salad a slight tanginess that balances the richness.
- It’s versatile and can be served warm or cold, making it perfect for any occasion.
- Easy to make with simple ingredients that you probably already have in your kitchen.
Ingredients
- 2 pounds red potatoes, washed and cut into chunks
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup fresh dill, chopped
- 1/2 cup red onion, finely diced
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Place the potato chunks in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for about 10-15 minutes, or until the potatoes are tender but still firm. Drain and let cool slightly.
Step 2: Prepare the Dressing
In a mixing bowl, combine the mayonnaise, Dijon mustard, chopped dill, and diced red onion. Mix well until all the ingredients are fully incorporated. Season with salt and pepper to taste.
Step 3: Combine Potatoes and Dressing
Add the slightly cooled potatoes to the bowl with the dressing. Gently toss until all the potato chunks are evenly coated with the dressing. Be careful not to overmix to keep the potatoes from breaking apart.
Step 4: Chill the Salad
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. This step is crucial for achieving the best taste.
Step 5: Serve and Enjoy
Give the salad a quick stir before serving. Adjust the seasoning if necessary, and garnish with extra dill if desired. Serve chilled or at room temperature.
Tips and Tricks
For an extra flavor boost, try adding a tablespoon of apple cider vinegar to the dressing. If you’re short on time, you can serve the salad immediately, but chilling it really enhances the flavors. For a healthier version, substitute Greek yogurt for half of the mayonnaise. Always taste and adjust the seasoning before serving, as potatoes can absorb a lot of salt.
Recipe Variations
- Add crispy bacon bits for a smoky flavor.
- Mix in some chopped hard-boiled eggs for extra protein.
- Use sour cream instead of mayonnaise for a tangier taste.
- Add some chopped celery or pickles for extra crunch.
- For a vegan version, use vegan mayonnaise and skip the eggs.
Frequently Asked Questions
Can I use other types of potatoes?
Yes, you can use Yukon gold or russet potatoes, but red potatoes are preferred for their firm texture and creamy interior. Other types may become too mushy when cooked.
How long can I store the salad?
The salad can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving again.
Can I make this recipe ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to develop even more. Just keep it refrigerated until you’re ready to serve.
Summary
This red potato salad with dill is a creamy, flavorful side dish that’s perfect for any occasion. Easy to make and versatile, it’s sure to become a favorite in your recipe collection.
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