OK, so I know what you’re thinking.
“Really? She’s telling us about potato salad?”
Yes, I really am. Here’s my take on potato salad: I freaking adore it. I think it is one of the best carby sides to serve alongside just about anything. And it’s completely underrated! How many times have you been at a party or a buffet and passed right over the potato salad? Not me! I almost always take a scoop (two if it’s really good).
Not only does it taste great, but it’s fantastically easy to put together. You also can adjust it for your party size very easily. Dare I say…it’s foolproof?
My mom’s potato salad has always reigned as my favorite of all time, the potato salad to end all over potato salads, etc etc etc. In fact, today’s recipe is the first time I think I’ve ever made a potato salad other than my mom’s classic recipe. Hers is very simple and straightforward with no surprises, but it always delivers in the delicious department. It tastes like home and growing up and all that other nostalgic stuff. It’s heaven. My father and sisters would wholeheartedly agree with this sentiment.
So, you may be asking why I strayed from my all-time fav to bring you today’s recipe? Well, the answer starts with dill. Yes, dill.
You see, I’ve discovered fresh dill a little late in the game. I always liked the flavor of dill, especially when it comes to pickles, but for some reason, I never really cooked with it. Until I started making these insanely awesome chicken gyros and skewers with tzatziki. Fresh dill is absolutely A MUST when it comes to those dishes, and that’s kind of where I started to fall head-over-heels in love with it.
I know dill in potato salad isn’t exactly a novel idea. People have been doing it for decades. And with good reason!
The dill, in combination with the mustards here, really makes this potato salad special, in my opinion. It gives it an almost briney, pickle-y taste, which is probably my favorite thing on earth, but without being overpowering at all. It’s still creamy and carby and totally normal. Meaning, you get what you expect when it comes to potato salad, but with a little extra flavor punch to liven things up.
Whole grain mustard is definitely key for this recipe. Not only do they taste great, but they add a really fun texture to the dressing. They sort of pop with deliciousness when you bite into them.
I’ve made this potato salad three times now, and it’s safe to say, people love it. I made a gigantic batch back in early August for a small gathering of friends, and between five adults, the entire bowl was demolished. My guests told me three or four different times each how good the potato salad was.
And that’s when I knew I just had to share it with you all. So, I present you with potato salad on this Monday morning.
Just go with it.
- 3 lbs red potatoes
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon sugar
- ½ cup fresh dill, chopped
- 4 stalks of celery, finely diced
- ½ of a red onion, finely diced
- Salt and pepper, to taste
- Wash the potatoes well and then cut them into 1-inch chunks (no need to peel them).
- Place the potatoes along with 1 tablespoon of salt in a large pot and add enough water to cover the potatoes.
- Bring the water to a boil and then reduce the heat to a simmer. Cook for 10-12 minutes, or until the potatoes are easily pierced with a fork.
- Drain the potatoes well.
- Meanwhile, in a large bowl, mix together the mayonnaise, sour cream, mustards, sugar, dill, celery, and onion. Taste and season with salt and pepper as desired.
- While the potatoes are still warm, toss them with the dressing until everything is evenly coated. Taste again and adjust the seasoning as needed.
- Cover and refrigerate for at least 2 hours to allow the flavors to blend. Serve cold or at room temperature.
Lightly adapted from here.