Best 3 Creamy Dill Potato Salad Recipes
Creamy dill potato salad is a classic summer dish that is perfect for potlucks, picnics, and backyard barbecues. It is made with tender potatoes, mayonnaise, sour cream, dill, and a variety of other seasonings. The result is a creamy, tangy, and flavorful salad that is sure to please everyone at the table. If you are looking for a delicious and easy-to-make potato salad recipe, then you have come to the right place. This article will provide you with all the information you need to make the perfect creamy dill potato salad.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY DIJON-DILL POTATO SALAD
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
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 DILL POTATO SALAD
This sounds like a lovely, lower fat, summer salad with a bit of a twist on traditional potato salad. I've not tried it yet, but have had similar versions and have been looking for a potato salad with peas. I've actually combined three recipes here and am looking forward to giving this one a go. Prep time does not include chill time. Note: Always slightly undercook potatoes for salads, since they keep cooking after they're drained and you don't want mushy salad. Warm potatoes soak up more dressing than cold ones.
Provided by Just_Ducky
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Slice, but do not peel, baby potatoes in half (quarter if they are larger).
- Place in large saucepan, cover with water, bring to a boil over high heat. Reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description). Add peas during last minute. Drain and place in a large bowl.
- Mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
- In a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
- Pour dressing over potato mixture and stir to coat.
- Cover and refrigerate until ready to serve (flavour improves if refrigerated overnight).
- Potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.
CREAMY DILL POTATO SALAD
This potato salad is so easy to make and has wonderful flavor! I even add a squirt of mustard to it occasionally to shake it up a bit
Provided by Erin Drullinger
Categories Potato Salads
Number Of Ingredients 9
Steps:
- 1. Cook potatoes until firm/tender, or to your liking. Place potatoes in a large bowl with onion, eggs, and pickles. Stir Gently to combine
- 2. In a small bowl, whisk mayonnaise, pickle brine, garlic salt, pepper, and dill. Spoon over potatoes and stir gently to coat.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well when boiled, making them ideal for potato salad. Avoid starchy potatoes, such as Russet potatoes, as they tend to fall apart when cooked.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and fall apart. To check if the potatoes are done, insert a fork into the center of a potato. If the fork goes in and out easily, the potatoes are done.
- Let the potatoes cool completely before dressing them: This will help to prevent the potato salad from becoming watery.
- Use a light hand when dressing the potato salad: Too much dressing can make the potato salad greasy and heavy. Start with a small amount of dressing and add more to taste.
- Add some fresh herbs or vegetables for extra flavor: Dill, chives, celery, and onion are all great additions to potato salad. You can also add hard-boiled eggs, bacon, or cheese for a more hearty salad.
- Chill the potato salad before serving: This will help to develop the flavors and make the salad more refreshing.
Conclusion:
Creamy dill potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy, tangy dressing and tender potatoes, this salad is sure to be a hit at your next potluck or barbecue. So next time you're looking for a delicious and refreshing side dish, give creamy dill potato salad a try!
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