Description
A zesty potato salad combining creamy potatoes with a sharp mustard dressing, fresh dill, and crunchy red onion. This tangy, dairy-based version offers a refreshing summer side for picnics or gatherings.
Ingredients
2 lbs (450g) red potatoes, peeled and diced
1/2 cup mayonnaise or Greek yogurt (full-fat or vegan alternative)
1/4 cup mustard (Dijon + whole-grain blend)
1/2 red onion, thinly sliced or small dice
1 celery stalk, julienned
1 tbsp dill (fresh or 1 tsp dried)
1 tbsp lemon juice (or apple cider vinegar)
Salt and pepper to taste
Instructions
Peel and dice potatoes into 1/2-inch cubes. Rinse under cold water to remove starch.
Place in a large pot, cover with salted water, and bring to a boil. Cook 15-20 minutes until tender but firm.
Drain and let cool slightly. Transfer to a serving bowl.
In a small bowl, mix mayonnaise or yogurt with mustard, lemon juice, and dill.
Fold dressing into cooled potatoes. Gently stir in red onion and celery.
Season with salt and pepper. Chill 10-15 minutes before serving.
Notes
Leave potato skins on for added texture.
Adjust mustard type/quantity for preferred tanginess.
Substitute vinegar for lemon juice if preferred.
Store in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg