Creamy Potato Salad with Mustard and Dill
In short: Tender potatoes folded into a creamy mustard and dill dressing with celery, red onion and egg. Make it ahead for picnics and barbecues. It takes about 45 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 1 h
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 300 kcal
Potato salad changes from kitchen to kitchen, but the good ones share a few habits. The potatoes are cooked until just tender and dressed while still warm, so they absorb the vinegar. The creamy part goes in only after they have cooled, and it is a mix of mayonnaise and yogurt with plenty of mustard and dill. Celery, red onion and chopped pickles add crunch, and the eggs cook in the same pot. It is better after an hour in the fridge.
Instructions
- Halve any large potatoes so all the pieces are about 4 cm (1 1/2 inches). Put them in a large pot, cover with cold water by 3 cm (1 inch) and add the tablespoon of salt.
- Bring to a boil, then simmer for 15 to 20 minutes. Lower the eggs into the pot for the last 10 minutes. The potatoes are ready when a knife slides in with no resistance.
- Lift the eggs into a bowl of cold water. Drain the potatoes and let them steam dry for 5 minutes, then cut them into 2 cm (3/4 inch) cubes, peeling them first if you prefer.
- Toss the warm potatoes in a large bowl with the vinegar and 1/4 teaspoon of the salt. Leave them for 20 minutes to cool and soak up the flavor.
- Peel and chop the eggs. Add them to the bowl with the celery, red onion and pickles.
- Whisk the mayonnaise, yogurt, mustard, dill, remaining salt and pepper in a small bowl. Fold it gently into the salad so the potatoes keep their shape.
- Cover and chill for at least 1 hour. Taste, adjust the salt and mustard and serve cold.
Tips
- Dress the potatoes with vinegar while they are warm, because warm potatoes absorb flavor much better than cold ones. Wait until they cool before adding the mayonnaise, or the dressing turns oily.
- Keep the salad below 5°C (41°F) and do not leave it out for more than 2 hours at a picnic. It thickens in the fridge, so loosen it with a spoonful of yogurt or milk before serving.
Questions and answers
Which potatoes are best for potato salad?
Waxy or all-purpose potatoes such as red or new potatoes hold their shape. Floury potatoes crumble.
Can I make potato salad the day before?
Yes. It improves after a few hours and keeps for 3 days in the fridge. Stir in a spoonful of yogurt or milk before serving if it has thickened.
Can I make it without eggs or mayonnaise?
Yes. Leave out the eggs and use all yogurt, or yogurt mixed with a little olive oil, instead of the mayonnaise.
How long does it take to make Creamy Potato Salad with Mustard and Dill?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Creamy Potato Salad with Mustard and Dill?
About 300 kcal per serving, with 7 g of protein, 28 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 28 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
