Creamy Dijon-Dill Potato Salad Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 pounds - Yukon Gold Potatoes
  • 2 stalks - Celery
  • - Kosher Salt
  • - Freshly Ground Black Pepper
  • 1 cups - Mayonnaise
  • 1/2 cups - Red Onion
  • 1/4 cups - Tightly packed fresh dill
  • 1 tablespoons - vinegar
  • 1/2 - lemon
  • 1 tablespoons - grainy Dijon mustard
  • Directions:

    Place potatoes in large pot with enough water to cover by 1 inch. Season with salt. Bring to a boil. Cook just until potatoes are tender when pierced with fork, about 25 minutes. Drain potatoes and return to uncovered pot off the heat. Let sit until almost room temperature.

    Stir celery, 3/4 t salt and remaining ingredients together in a serving bowl large enough to hold all the potatoes.

    When cool, cut potatoes into 1 inch pieces, add them to bowl as you go. Stir gently until all potatoes are coated with dressing. You can make salad up to a couple of hours in advance. Keep covered at room temperature. Do not refrigerate or the potatoes will lose their rich, smooth texture.

    Brief Description

    Potato Salad

    Main Ingredient:


    Category:  Vegetable salads

    Cuisine:  American

    Prep Time: 1 hour(s)
    Cook Time: 25 min


    Dave Lieberman

    Posted By:


    Posted On:

    July 2, 2013

    Print Recipe

    Speak Your Mind