Golden Lemon Scented Potato Salad Featuring Dijon & Dill

earthfamily copy.jpgThis creamy slightly piquant salad is paired with the rich, sweet, soft texture and pleasant aroma of dill and spicy Dijon; kissed with white wine and seasonings. It makes the perfect traveling or stay at home picnic fare. Alongside fried or barbecued chicken, or anything grilled, you have a complete culinary celebration. Delectable!

PS...I accidentally left out the word “salad” while visiting Photoshop to add text to the photo–forgive me? 😉 May I add that adding text to clicks of food is no easy feat!? Now you see it, now you don’t! 🙂

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Buttery Yukons

Ingredients:

  • 3 pounds small Yukon Gold potatoes (fingerlings are nice but not a necessity)
  • Kosher salt
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon fresh squeezed lemon juice
  • 6 hard-boiled eggs, peeled & chopped course
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • Kosher salt to taste
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • Additional fresh dill and lemon slices for garnishing

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    Fresh Lemon & Dill

Directions:

  • Place potatoes and 2 tablespoons of salt in a large pot of water. Bring water to a boil, then lower the heat and simmer for 15 – 20 minutes, until potatoes are almost tender when pierced with a fork.
  • Drain potatoes in a colander, then place colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
  • Allow the potatoes to steam for 15 to 20 minutes.
  • In a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, 1 teaspoon of pepper and lemon juice. Set aside.
  • When potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
  • Place cut potatoes in a large bowl. While they are still warm, pour enough dressing over them to moisten.
  • Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper, or to taste. Toss well.
  • Gently fold in hard boiled eggs, cover, and refrigerate for a few hours to allow the flavors to blend.
  • Garnish with additional dill and lemon slices before serving.
  • Serve cold or at room temperature.
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18 Comments Add yours

  1. GP Cox says:

    I’ve tasted ‘Amish potato salad’ and it sounds like this recipe (minus the dill) and it is delicious!!

    1. Hi GP! Yes! It’s very similar to the Amish recipe. I’m a huge fan of anything Amish–their cooking is so hearty and pure 🙂

      1. GP Cox says:

        I still remember eating country-style at the Shartlesville Hotel in PA and my mom woofing down an entire Shoo-fly Pie because it tasted so good, she couldn’t stop!
        Wish i could go back, but I don’t think it exists anymore; we were there to see ‘Roadside America”s huge model trains cities.

      2. Now that’s love, GP!! I would love to see the model train cities! I didn’t know they excited! Thanks a bunch!!

  2. This looks like a wonderful recipe, Lana.

    1. Thank you, Jovina!!

  3. Awesome recipe, Lana 🙂

    1. Thanks so much, Freda!

  4. Frances 🌺 says:

    Gorgeous and kissed with wine and seasoning…perfect, Lana!

    1. Thanks, Frances! Anything kissed with wine is a friend of mine 😉 xoxo

  5. This looks delicious!!!

    1. Thanks, Jean! It’s always a winner wherever it goes 🙂 Happy Memorial Day!

  6. Meritings says:

    There’s something very reassuring about a potato salad. This looks delicious.

    1. Thanks so much! I agree–very comforting!

  7. We LOVE dill potato salad in this household! I’ll have to give this one a try, Lana! xo

    1. Thanks, Kathryn! I used fresh dill from my herb garden for this. I have one chilling in the fridge as I write this xoxo

  8. Wow, you are on a roll! Spence loves potato salad and I’m always looking for a twist to elevate it. Lemon, dijon and dill? What’s not to love! Again, thank you!

    1. Thanks so much! The perfect trio to balance the buttery flavor of the potatoes!

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