Fresh Light Creamy Dill Potato Salad
Fresh and Light: Creamy Dill Potato Salad
Creamy Dill Potato Salad is my go-to anytime side. It is, of course, perfect for summer to accompany grilled foods. This salad pairs well with salmon and pork.
It is noted that potato salad originated in Germany; however, I will say northwestern Europe since the Dutch and Scandinavians make it. The Dutch and western Germans make their salads creamy. The southern German salad, which is made with red potatoes, bacon, vinegar, salt, pepper, vegetable or olive oil, mustard, vegetable or beef broth, and onions is widely recognized as The German Potato Salad. With the European immigrants coming to America, traditional potato salad combines many elements such as russet potatoes, mayonnaise, yellow mustard and/or mustard powder, black pepper, salt, celery seed, sugar, dry dill, pickles, chives, red or white onion, green or red bell pepper, celery and sometimes chopped hard-boiled eggs.
Now I know that potato salad is a very, very personal thing. Relationships have broken up because if differing tastes regarding potato salad. Each family makes it a different way and their way is the best. This is my version of potato salad. It is similar to my Dutch mother-in-law’s recipe; however, I have made it my own. One my son gets excited about when I tell him that’s what’s for dinner. You can modify it to suit your family.
What I love about this recipe is how fresh and light it tastes. I have found that many potato salads are heavy and glumpy if that is even a word. The sour cream and mayo mixture is what makes it light and fresh. Using new red potatoes keeps it non-glumpy. As for preparation, the ingredients are simple and fresh: red potatoes, mayo, sour cream, lemon juice, fresh dill, green onion, salt, and pepper. That’s it. Easy to whip up for a party or an easy meal with grilled bratwurst or salmon.
Ingredients
- 3 pounds new red potatoes, quartered
- 1/3 cup mayo
- 1/3 cup sour cream
- Juice of one lemon
- Large handful fresh dill, chopped
- 6 green onions, sliced
- Kosher salt
- Freshly ground pepper
Preparation
- Boil potatoes for 20-25 minutes.
- Drain and let cool.
- Juice lemon.
- Prepare dill and green onions.
- Mix all ingredients together then season with salt and pepper.
- Chill or serve at room temp.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.