Best Dijon Dill Potato Salad Recipes

Creamy Dijon-Dill Potato Salad image

Provided by Dave Lieberman

Categories side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 9

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

Steps:

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.

Creamy Dijon-Dill Potato Salad image

Provided by BrittyK17

Categories Potato

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

3 lbs potatoes, peeled
1 dash salt and pepper
2 stalks celery
1 cup mayonnaise
1/2 of a yellow onion, finely chopped
1/4 cup tightly packed chopped fresh dill
1 -2 tablespoon vinegar
1/2 lemon, juice of
1 tablespoon Dijon mustard
3 hard-boiled eggs

Steps:

Put potatoes in large pot with enough water to cover potatoes. Season water with salt and bring to boil. Cook potatoes just until tender enough to pierce with a fork - about 25 minute.
Drain potatoes and return to uncovered pot off the heat. Let them sit until almost room temperature.
Cut up celery and mix with 3/4 tsp salt, and the remaining ingredients in a bowl large enough to hold the potatoes.
When potatoes are cooled, cut them into 1 inch pieces and add them to the bowl. Stir in gentle until all potatoes are covered with the dressing.
Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 187.6, Fat 8, SaturatedFat 1.4, Cholesterol 58.1, Sodium 181.2, Carbohydrate 25.6, Fiber 2.7, Sugar 2.7, Protein 4.2

DIJON, DILL POTATO SALAD image

Number Of Ingredients 14

1.5 lb. potatoes
1 large white onion (diced)
3-4 hard boiled eggs (rough chopped)
dill 3 Tbsp.
salt to taste
ground black pepper to taste
sweet/hot pickles (rough chopped)
pickle brine 1 Tbsp.
celery seed 3 Tbsp.
mayonnaise 1 cup
plain yogurt ½ cup
sour cream 2/3 cup
Dijon mustard 3Tbsp.
lemon juice 1 tsp.

Steps:

Cut potatoes into small ~1 inch chunks. Boil in salted water until fork tender (15-20 minutes). To create salad dressing mix Mayonnaise, yogurt, and sour cream until blended. Add dill, celery seed and pickle brine then salt and pepper to taste. In a large bowl combine onion, potatoes, pickles and egg. Pour salad dressing mixture over the top and toss gently to coat. Refrigerate at least 1 hour prior to serving.