Dilly Potato Salad
Submitted by ynet
Steamed potato salad tossed with green peas, celery, and scallions in a lighter dressing of mayonnaise, yogurt, Dijon mustard, and loads of fresh dill. A bright, tangy side for cookouts and potlucks.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis potato salad leans into fresh dill so hard that six tablespoons go straight into the dressing, and it’s exactly the right move.
Steamed potato chunks and sweet green peas meet a lighter dressing made with equal parts mayo and yogurt, sharpened with Dijon mustard and white wine vinegar.
Crunchy celery, sliced scallions, and a garlic-rubbed bowl round things out.
Garnish with a big sprig of fresh dill and bring this to every summer gathering.
Kitchen Tips
- Rub the salad bowl with the cut garlic clove before mixing the dressing; it leaves a subtle garlic flavor without any raw garlic chunks
- Use yogurt alongside the mayo to keep the dressing creamy but noticeably lighter than a traditional potato salad
- Let the salad chill for at least an hour before serving so the potatoes absorb the dressing
- Steam the potatoes rather than boiling them so they hold their shape and don’t get waterlogged
Ingredients
Directions
Prepare potatoes and peas.
Set aside to cool; add celery.
Sprinkle salt in a salad bowl.
Rub garlic around bowl; discard garlic.
Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions and dill.
Mix until combined.
Add potatoes, peas and celery, along with freshly ground pepper to taste.
Mix together gently.
Garnish with sprigs of dill.
Comments
