Dill Herbed Potato Salad
Potato Salad is the quintessential Summer salad, and our Dill Herbed Potato Salad has the fresh flavor to spruce up your picnic, family gathering or just when you want a cold side dish to go with your BBQ, burgers, hot dogs, sandwiches or just about any Summer meal.
Our recipe uses our Summer Potato Salad Herbs which is a flavorful blend of Dill, Thyme, Basil & Parsley. You can also substitute Sour Cream or Greek Yogurt for the mayonnaise for a low fat or no-fat version.
3 Pounds New Potatoes, Halved
⅔ Cup Mayonnaise
4 Tablespoons Summer Potato Salad Herbs
(Or you can use the following herbs if you don’t have any of our Summer Potato Salad Herbs Blend)
3 Tablespoons Dried Dill Weed
1 Tablespoon Dried Parsley or Chopped Fresh Parsley
1 Teaspoon Dried Basil
1 Teaspoon Dried Thyme
2 Tablespoons Lemon Juice
6 Green Onions, thinly sliced
Sea Salt and Freshly Ground Black Pepper to Taste
Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
Gently toss the potatoes, mayonnaise, Summer Potato Salad Herbs (or the dill, parsley, basil, thyme), green onions, lemon juice, 1 teaspoon sea salt, and ½ teaspoon ground black pepper. Adjust the salt, pepper and other herbs to taste if necessary. Refrigerate for 3 to 4 hours. Garnish with a sprinkling of the herb blend or additional dill to give it a finishing touch.