Creamy Dill Potato Salad Recipe

Name: Creamy Dill Potato Salad Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 7 medium yellow potatoes ((Just over a pound)); 2 cups water; ½ cup (45 g) carrots, thinly sliced and roughly chopped ((1 carrot)); ⅓ cup pickles, diced; ⅛ cup dill, rough chop, reserve half ((have more handy)); ⅛ cup chives, thinly sliced; ⅛ cup white sugar + ⅛ cup of water to dissolve; ¾ cup (177 ml) mayonnaise; ⅛ cup (30 ml) yellow mustard; ⅛ cup (30 ml ) pickle juice brine; 1 tbsp (15 ml) apple cider vinegar; 1 tbsp (15 ml ) extra virgin olive oil; Salt and fresh cracked black pepper, to season

Learn how to make a creamy dill potato salad! It is the perfect dish for summer and a tasty pairing with grilled meats and veggies at your BBQ gathering!

Dill and dill pickle flavour!

This potato salad uses yellow potatoes and thinly sliced carrots, and a dressing that has mayo and yellow mustard as the base. I have used yellow potatoes as they have a medium starch level and hold their shape well for potato salads. Dill pickles and the pickle brine gives the dressing the distinct dill pickle flavour of salty, sweet, and sour, while the fresh aromatic dill brightens the entire dish.

The salad is delightful!

Stand out of the creamy dill potato salad

There are many reasons why you will love this salad, and let me break it down for you!

The potato salad dressing is creamy yet the consistency is light and thin. I have used “Hellman’s Real Mayonnaise” but feel free to substitute with a low-fat version. For a thicker and more pronounced egg flavoured dressing, use Japanese mayonnaise as it uses egg yolks rather than whole eggs in the mayo.

The potatoes are cooked through but not mushy, and hold their shape with every bite. There are few vegetables added to the salad to focus on the potatoes, while the carrots provide a nice crunch and pop of colour. Yellow mustard gives the dressing a light yellow hue and also sharpness to the dressing. The alternative is to use Dijon mustard if you do not have yellow mustard. The dill pickle and the brine gives the dressing a distinct taste, while the fresh dill brightens the entire dish. As a time-saver, you can make this dish ahead of time and keep in the fridge.

Helpful tools for the potatoes and carrots

I have used the Instant Pot to steam the potatoes with the skin on. Then while the potatoes are still hot, I used a spoon to peel the potato skin easily. Having an Instant Pot has been a great kitchen tool (read about ‘why you need the Instant Pot‘), as I can add the potatoes in the pot, set the timer, and step away. The Instant Pot is timed for “7 minutes” on the steam mode and it turns out every time. I have used medium-sized potatoes, but if you are using large potatoes, I would cut the potatoes in half. You will get the same results using a pot to boil the potatoes. Just keep an eye on the potatoes and take them out as soon as they are cooked through. The potatoes should hold their shape in the salad. To get thinly sliced carrots, it is best to use a peeler. Otherwise, cut the carrots by hand.

The creamy dill potato recipe is a keeper!

When I think of potato salad, I think potlucks and BBQs. It is always a crowd pleaser!

I have made this creamy dill potato salad for many years, so the recipe is tried and true. I finally got around to posting the recipe.

Family and friends normally ask how I made this salad and even ask to take home any leftovers, so it is another indication of how incredible it is. The dressing for the potato salad also works well with cabbage for a creamy coleslaw.

Recipe

Creamy Dill Potato Salad Recipe

Course Appetizer, Main Course, Salad

Cuisine Canadian

Keyword Dill Potato Salad, Potato Salad, Salad

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4 people

Author Mary Tang

Ingredients

7 medium yellow potatoes (Just over a pound)
2 cups water
½ cup (45 g) carrots, thinly sliced and roughly chopped (1 carrot)
⅓ cup pickles, diced
⅛ cup dill, rough chop, reserve half (have more handy)
⅛ cup chives, thinly sliced

Dressing

⅛ cup white sugar + ⅛ cup of water to dissolve
¾ cup (177 ml) mayonnaise
⅛ cup (30 ml) yellow mustard
⅛ cup (30 ml ) pickle juice brine
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml ) extra virgin olive oil
Salt and fresh cracked black pepper, to season

Instructions

Using an Instant pot, add the steaming trivet, and 2 cups of water or enough water until it reaches the top of the trivet. Add the unpeeled potatoes on top of the trivet. Close the lid and make sure the lid is on "sealing". Press the “steam" button and manually change the timer to 7 minutes. When the timer is up, turn the knob to "venting" and do a quick release. Open the lid and remove the potatoes. If you do not have an Instant Pot, boil the potatoes for about 15-20 minutes or until the potatoes are cooked through but still firm. Peel the potatoes, and do a rough chop for about 1 inch pieces.
In a large bowl, add the diced potatoes, sliced carrots, and pickles, and half the chopped dill. Toss.
Dressing
In a bowl, add sugar and water. Use a spoon to help dissolve the sugar more quickly.
Add mayonnaise, yellow mustard, pickle juice, apple cider vinegar, and extra virgin olive oil. Mix well. Season with salt and black pepper. To help to remove any clumps, put the sauce through a sieve.
Add the dressing to the potatoes and mix well until all the potatoes are coated.
Before serving, add in the chives and the remaining dill, and toss. Add freshly cracked black pepper. Serve.