As the sun starts to shine brighter and the days get longer, you know it’s time for outdoor gatherings with family and friends. And when it comes to those fun-filled potlucks and backyard barbecues, there’s one dish that always steals the show – the classic potato salad.

If you’re looking for a tasty and simple potato salad recipe that will please all taste buds, look no further than this delicious Dill Potato Salad! With its perfect blend of creamy texture, tangy flavor, and refreshing dill herb, this easy-to-make side dish is sure to be a hit at any summer event.

Whether you’re a seasoned chef or a beginner in the kitchen, this potato salad recipe is a breeze to whip up. So next time you’re invited to a potluck or hosting a backyard barbecue, bring along this scrumptious Dill Potato Salad and watch as it becomes the star of the show. Trust us, your taste buds (and your guests) will thank you!

How to preserve potato salad?

• Potato salad is a great dish to make ahead and store in the fridge for up to 4 days. When storing, add the potato salad to a large airtight container or bowl and refrigerate. Do not freeze the salad, as the texture will change and the potato will become watery.

What can I use instead of the mayonnaise?

• If your family is not a fan of mayonnaise in potato salad, you can substitute yogurt or sour cream instead. You can also use fat-free mayonnaise to keep the calories down.

Can I make potato salad in advance?

• Yes, you can do it ahead of time. You can make it 4 days ahead and store it in the fridge in a large bowl covered with plastic wrap.

Why do you put vinegar in potato salad?

• The vinegar will help break down the starches in the potatoes.

Dill Potato Salad

1. Peel and dice the potatoes (about 1 inch). Add the potatoes to a pot, cover with water, place the pot on the stove, and bring the water to a boil. Once the water is boiling, reduce the heat to medium-low and continue cooking for 5 minutes.
2. Drain and rinse the potatoes under cold water.
3. Dice the celery and shallot and chop the fresh dill.
4. Place the potatoes in a large bowl and add mayonnaise, vinegar, mustard, celery, shallots, dill, salt, and pepper. Stir all the ingredients together until everything is combined and the potatoes are well covered with the sauce.
5. Place in the refrigerator for 1 hour to allow the flavors to develop. Serve cold.

Recipe tips:

• Do not boil potatoes for too long: The potatoes should be cooked until tender but still firm. Boiling the potatoes too much will make them too soft.
• Some potato salad recipes will also add a a little sugar or honey to feed on the sweetness of the potatoes. Add 1 teaspoon of sugar or honey to potato salad if desired.