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.
- 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
- 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.
Need a simple salad dressing?
Basil Buttermilk Salad Dressing.
What is best to drizzle on freshly picked lettuce from the garden? A fresh homemade salad dressing such as basil buttermilk salad. I made this salad dressing a week ago for dinner guests. I usually make an oil and vinegar dressing, but wanted something more. This dressing fit the bill. And it was a huge success. It is so simple and so fresh. Especially on freshly picked lettuce and some tiny heirloom tomatoes.
I have to say that it have become my favorite dressing. It uses fresh ingredients. It is fresh basil, mayo, buttermilk, green onion, salt, and pepper. That is it. Just whisk together. There’s your dressing.
So much better than anything out of a bottle. You can make cake, biscuits, and pancakes with your extra buttermilk. Or just make lots of this dressing. I can see this dressing on more than a simple lettuce salad, but with more complex salads. I will be experimenting with this dressing and other salad ingredients. So stay tuned. In the meantime, enjoy this dressing on your salad today.
PS – I changed my recipe format. Does it work for you? Let me know in the comments before I switch all my recipes to this format.
Basil Buttermilk Salad Dressing
- ¾ cup buttermilk
- ½ cup mayo
- ¼ cup chopped fresh basil
- 1 small green onion, finely chopped
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- Chop basil and green onion
- Whisk together buttermilk and mayonnaise.
- Add basil, scallion, black pepper, and salt whisking.
- Cover and chill until ready to serve.