Potato salad is tricky at my house because it’s hard to please everyone. Some like it creamy, some like lots of vinegar, some like mustard, some hate mustard, some like dill pickles and some hate them. Honestly, I like it all but I don’t want to go through the trouble of making something that half my family won’t eat. After many years of changes and experimenting, I have created the perfect Dijon Dill Potato Salad that every picky person in my family loves. I know you’ll love it too!
I recently saw a meme that said, “My favorite thing about humans may just be our ability to drench potatoes in mayonnaise and and call it a salad with a straight face.” Is that the truth or what?!? Ha! The mayo dressing on this is the star of the show and I have no regrets. Let’s make my Dijon Dill Potato Salad!
Making the Dijon Dill Potato Salad
First things first, you’ll need 3 pounds of peeled potatoes. That’s 3 pounds AFTER you peel them. I did a little experiment for y’all and started with 4 pounds of russets. After they were peeled I weighed them again and lost a whole pound so make sure you compensate for those skins!
You can use russet potatoes, yellow, or red. I prefer to remove the skin from mine, especially when I use russet or yellow. Dice them up, boil until tender, rinse with cold water, then let drain before adding them to the dressing.
I whisk up my dressing that consists of REAL mayonnaise, Dijon mustard, red wine vinegar, garlic powder, salt, and pepper in a large bowl. Then add the cooked potatoes, chopped boiled eggs, capers, green onions, and fresh dill then mix. It’s so easy!
Let’s talk about why I chose these ingredients for my “mix ins.” My husband hates dill pickles with a passion but likes fresh dill and capers. Go figure!?! I love the addition of the capers (more than classic pickles) because they bring a pop of mild acidity and the freshness of the dill is just so delicious. Boiled eggs are a must for any potato salad and I chose green onions because they are milder. No one wants a potato salad overwhelmed with strong onion flavors. I’m telling y’all, this potato salad is practically perfect! Take this to your 4th of July gatherings and you’ll leave with an empty bowl!
Sponsored post for Lee’s Marketplace. Ingredients on sale the week of June 23-29: Yellow or red potatoes, mayonnaise, Dijon, red wine vinegar, eggs
Favorite Sides for a Summer BBQ
Here are more side dish ideas that are perfect for summer:
Dijon Dill Potato Salad
- 3 lbs potatoes (russet, red, or yellow), peeled and diced
- 1 1/2 cups mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- freshly ground black pepper, to taste
- 4-5 eggs, boiled, peeled, diced
- 1/2 cup fresh dill, chopped
- 4 oz capers, drained
- 1 bunch green onions, sliced (mostly green part)
- Bring a large pot of water to boil then add potatoes. Cook until fork tender, drain, rinse with cold water, set aside.
- To a large mixing bowl, add mayonnaise, Dijon, red wine vinegar, garlic powder, salt and pepper. Whisk to combine well.
- Add potatoes, eggs, dill, capers, and green onions to mayonnaise mixture then gently toss to combine well.
- Cover and refrigerate for 2 hours before serving.
- Make sure that you have 3 lbs of potatoes AFTER you peel them. If desired, leave peel on yellow or red potatoes.