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Creamy Dijon-Dill Potato Salad

4.8(191)

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.

by Dave Lieberman·published 2015-07-21

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Side Dish

Servings

12 servings

Total time

—

Calories / serving

226 kcal

Ingredients (9)

serves

3 pounds Yukon gold potatoes, peeledpotato
Kosher salt and freshly ground black peppersalt-and-pepper
2 stalks celerycelery
1 cup mayonnaisemayonnaise
1 small red onion, finely chopped (about 1/2 cup)red-onion
1/4 cup tightly packed chopped fresh dilldill
1 to 2 tablespoons vinegarvinegar
1/2 lemon, juicedlemon
1 tablespoon grainy or regular Dijon mustardmustard

Instructions (4 steps)

01Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
02Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
03Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

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Not rich — missing servings, total time, or calories.