Creamy Dill Potato Salad Recipe
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
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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.
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In a large bowl, add the diced potatoes, sliced carrots, and pickles, and half the chopped dill. Toss.
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Dressing
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In a bowl, add sugar and water. Use a spoon to help dissolve the sugar more quickly.
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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.
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Add the dressing to the potatoes and mix well until all the potatoes are coated.
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Before serving, add in the chives and the remaining dill, and toss. Add freshly cracked black pepper. Serve.