Dill Herbed Potato Salad
Potato Salad is the quintessential Summer Salad and this Dill Herbed Potato Salad adds extra flavor with the addition of dill and other herbs. It will 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.
The great thing about potato salad is that you can add your own twist by including or leaving out herbs. 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
3 to 4 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, dill, 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 dill to give it a finishing touch.