Dill Herbed Potato Salad
Potato Salad is the quintessential Summer salad. 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. We make it year around, for that Summer feel when we make a ham or burgers, or when we can’t grill outdoors.
For the seasoning, our recipe uses our Summer Potato Salad Herbs which is a flavorful blend of Dill, Thyme, Basil & Parsley.
Instead of mayonnaise, you can also substitute Sour Cream or Greek Yogurt, as well as a low fat, no-fat, or vegan version.
2 Pounds New Potatoes, or Russet Potatoes, Halved
1 Cup Mayonnaise
2-3 Tablespoons Sheffield Summer Potato Salad Herbs
1 Tablespoons Lemon Juice
1 Celery Stalk, Diced
4 Green Onions, Thinly Sliced
⅓ Cup Sliced Pimento-Stuffed Green Salad Olives (Optional)
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. Cut into bite-size pieces, and place in a large mixing bowl.
Gently toss the potatoes, mayonnaise, Summer Potato Salad Herbs, celery, green onions, optional green olives, 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 to give it a finishing touch.