Red Potato Salad with Dill
Potato Salad and Summer go together like hot weather and iced tea. Our Red Potato Salad with Dill makes a great salad addition to your menu of anything grilled or barbecued, burgers, hot dogs or anytime you need a tasty, cold salad dish. The Dill and Tarragon add a fresh taste, while the Dijon mustard adds a little twist on using regular yellow salad mustard.
Prep time: 1 hr
1 ½ Pounds Red Potatoes Diced into 1 Inch Cubes (leave skins on)
¼ Cup Mayonnaise
1 to 2 Teaspoons Dried Dill (adjust to your taste)
½ Teaspoon Garlic Powder
1 Teaspoon Dried Tarragon
½ Teaspoon Sea Salt
¼ Teaspoon Ground Black Pepper
1 Tablespoon Dijon Mustard (we use Grey Poupon)
3 Green Onions Diced
2 Teaspoons Sherry Vinegar, Champagne Vinegar or White Wine Vinegar (optional)
Put potatoes in a large stock pot. Salt with 1-2 tablespoons if desired. Bring to a boil. Reduce heat to medium and cook until potatoes are fork tender but still slightly firm. Do not overcook. Transfer to a strainer and drain. Let cool down.
Combine remaining ingredients. Whisk until mixed well. Add potatoes once cooled. Cover and refrigerate for at least 1 hour. Serve and enjoy.
You can add diced celery, radish or green pepper to add your own twist.