This Summer Dill Potato Salad recipe is a great addition to any cookout, BBQ, or summer time get together. It has a creamy base that is packed full of soft potatoes and boiled eggs, and it has the delicious crunch of diced onions and celery. This is a side dish that would be welcome next to simple burgers and hotdogs. It also wouldn’t be out of place next to some smoked brisket or pulled pork. It could even keep a crawfish boil company and no one would give you any side eye for it. There are lots of different types and recipes for potato salad, and this one is definitely a take on the classic American Potato Salad. I think that it is delicious, but it also happens to be gluten free, and somewhat vegetarian for our meatless friends with those dietary needs.
That being said, this dish could jump from side dish to main course with some bacon and shredded cheese added to the mix. However, that would be such a dense, delicious, pre-hibernation meal full of calories and carbohydrates that it might make your clothing size jump up as well. But it sure does sound delicious to me.
Potato Salads from Around the World!
This is a Summer Dill Potato Salad recipe. It uses the creamy mayonnaise base to carry that dill straight to your taste buds and is meant to be enjoyed during those hot summer time cookouts with friends and family. You can also eat it alone in the middle of winter, I don’t care, I am not the potato salad police. Just like there are different snowflakes in a blizzard, there are different types of potato salads. You can use the outline below for inspiration and modify this recipe to make the potato salad of your dreams! Or at least the one that you happen to have the ingredients for.
American Potato Salad-
Made with any one of a variety of potatoes, this potato salad is served cold. It has a creamy base usually made from mayonnaise, but could incorporate sour cream or yogurt. It could have a sweet or tangy overtone if a relish is included, but it would be found lacking if it was missing chunks of boiled eggs. May also include mustard. Often served at cookouts, BBQs, Picnics, and Potlucks.
German Potato Salad-
Of course, the potatoes are front and center, but this salad is generally served warm or at least room temperature. It is also made with bacon and a vinegar based dressing. Because it tends to include bacon it is also not uncommon to find bacon fat utilized as well. It could also include mustard, onions, and fresh herbs like parsley or chives. Definitely a heart and savory dish with a tangy taste.
French Potato Salad-
salade de pommes de terre française. Can be served at room temperature. This type of potato salad utilizes a vinaigrette base made from an emulsion of olive oil, some type of wine vinegar, and dijon mustard. Generally includes diced shallots and seasoned with lots of fresh herbs like tarragon, parsley or chives. This is a lighter salad with an herbaceous tang.
Mediterranean Potato Salad-
Uses an olive oil and lemon juice base and could be served warm or cold. Utilizes lots of fresh herbs like basil, parsley or oregano. It is bright and fresh with citrus notes, but has a savory depth of flavor because it often includes garlic, olives like kalamata, cherry tomato, feta cheese or even capers.
Nutritional Information: Summer Dill Potato Salad Recipe
The provided nutritional information is compiled from various online sources and should be considered an estimate. Actual nutritional values may vary based on specific ingredients used, portion sizes, and preparation methods. These numbers do not include butter or cooking oils, only the principal ingredients. For precise nutritional information, consult a registered dietitian or use specialized nutritional analysis tools. This recipe may naturally be gluten free as well, verify your spices and individual ingredients do not contain gluten if you have that specific dietary restriction. Sometimes gluten may be found in things like anti-caking agents of seasonings.
Serving Size: ALL OF IT!
Calories (total): 2508
Protein (total): 49 g
Fat (total): 184 g
Net Carbohydrates (total): 158 g
Ingredients and Seasonings:
1 1/2-2 lbs of potatoes (Yukon, Red, or really any variety of New Potatoes should work. Yukons are a nice all purpose potato, waxy potatoes work fine, but sometimes the large starchy potatoes don’t hold their shape and can break apart)
1 Medium Onion
4-6 Celery Stalks
4-6 Hard Boiled Eggs
1 Cup Mayonnaise
1-2 Tablespoons All Purpose Dill (or fresh chopped)
1 Tablespoon Yellow Mustard (I love the deli-style)
1 Teaspoon Seasoned Salt
1 Teaspoon Onion Powder
3/4 Teaspoon Garlic Powder
Black pepper to taste
Optional:
Paprika or Chili Powder and Cumin if your feeling spicy!
Summer Dill Potato Salad Recipe Instructions:
Prep-
The washing and cutting of the vegetables and the heating of the potato and egg water can all be done at the same time. There is no need to wait for the potatos to finish cooking in order to start heating the water to boil the eggs... Unless that is your only pot, then maybe that is necessary.
Cook the Potatoes-
Clean your potatoes. Many times they will have dirt on them from the supermarket that we do not want in our salad. You can also remove the skin if you wish, but it is not necessary. If I am using redskin potatoes I almost never take the skins off either. Same for new potatoes. Put a pot of water on to boil and salt it like you are cooking pasta. This will help season the potatoes. Then cut chunks of the potatoes into the heating water. You can do this by slicing the potatoes into quarters and then slicing into the water. Let the potatoes come to a boil and cook until they are soft all of the way through. Test them by getting a piece of potato and inserting a fork into it. If the fork goes in smoothly and it isn’t hard in the middle they are finished cooking. Drain them and set aside in a large bowl to cool so that the mayonnaise doesn’t melt into a translucent goo when we mix the potato salad together.
Hard Boil the Eggs-
You will also need some boiled eggs. I happen to just love boiled eggs by themselves so I always cook way more than I think I will need. I bring a large pot of water up to a full boil and then add a whole bunch of eggs to it and let it come back to that full boil before setting a ten minute timer. Then once the time goes off I drain the eggs and shock them with cold water to stop the cooking process and peel pretty immediately as soon as they are cool enough to handle. There are lots of tricks and hidden family secrets for getting perfectly peeled eggs, so as long as you have boiled eggs in the end, how you cook or peel them doesn’t matter. It doesn’t even really matter if they are pretty when peeled either because they are going to get cut into chunks and mixed with the other ingredients anyway. Set these aside in the refrigerator to cool as well, we don’t want to stir hot eggs into the mayonnaise later.
Chop and Slice the Veggies-
To prepare the celery and onion we are simply going to cut them. You don’t have to wait until this step to do it either, they can be cut while the eggs and the potatoes are cooking because that will take a few minutes anyway. The onion should be chopped somewhere between a medium dice and a brunoise. The celery can just be sliced thinly so that it still has a crunch but isn’t too large to blend in with the potatoes and onions.
Mix the Dressing-
The dressing will start by adding at least a cup of mayonnaise to a mixing bowl. Then add in a Tablespoon of yellow mustard, I really love the deli-style. For seasonings begin with a Teaspoon of seasoned salt and onion powder and about ¾ of a Teaspoon of garlic powder and pinch of black pepper. The final and not-so-secret ingredient is dill. I really like an all purpose dill seasoning but you could also chop in your own fresh dill if you have it, either way use at least a Tablespoon, if not more. When you mix the dressing together it should be clearly flecked with bright green pieces which I think helps to make this dish pretty to look at.
Putting it all Together-
There is no real rhyme or reason behind it but I like to work backwards now and mix in what I call the crunchy ingredients. The chopped onion and celery can be mixed vigorously. Next, chop the boiled eggs into bite sized chunks and gently stir them in as well before repeating again with the potato. Try a bite to test the seasonings to see if they need to be adjusted, then cover and chill before serving. The flavors in the dressing won’t reach their full potential until after they have sat for at least half an hour, or better yet a full hour or two before eating.
Alternatives-
Maybe, something like this Summer Dill Potato Salad Recipe isn't your thing. Not everyone has to love potato salad just because I do. If you are committed to a picnic or potluck and aren't sure what side dishes to bring consider trying out one of our not exactly famous Coleslaw recipes instead! Or, if just watching cooking is more your style, subscribe to our Youtube Channel to help us cook with a purpose and use 'food' to support 'food'!
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