Creamy Dill Red Potato Salad
It's the simplicity of a potato salad that makes it so alluring and delicious.
Potato salad is the old-reliable of many summer picnic tables. A good potato salad must strike a balance of creaminess, fresh herbs, a touch of briny flavor, and perfectly cooked potatoes. I’ve got a beautiful potato salad that I love to serve on my summer table.
Potato salads are one of the more controversial and highly coveted dishes on a summer menu. Beloved recipes and time-honored family ingredients (and family cooks) influence the overall experience. I’ve seen enough squabbles over potato salad ingredients over the years to know that this salad made of potatoes is one you want to get just right!
Everything about this potato salad is light, bright, fresh, and hearty. It starts with red potatoes that are halved and keep their skins. I like these two characteristics because they give the salad heartiness and flavor. Flavor is the key word here, as I turn my attention to the dressing for my potato salad.
The dressing is one of my favorites. I use Greek yogurt instead of mayonnaise. Greek yogurt brings a little bit of tang and richness as the base of the dressing. If you want to make this vegan, you can use coconut yogurt, instead for a similar texture. I am a big mustard fan and really like that mustardy-vinegar bite that Dijon mustard lends to the dressing. Herby dill pairs beautifully with a few other friends, like tahini paste, capers, and jalapeños, to make this potato salad punchy and fun. Tahini is a bit unusual in the grand scheme of potato salads, it’s that mystery ingredient that makes this dressing so darn good!
It’s the simplicity of a potato salad that makes it so alluring and delicious. I’m using it to explore a plant-based menu that will satiate even the most die-hard meat-eaters. This Creamy Dill Red Potato Salad is best enjoyed with Buffalo Cauliflower Wings and Zesty Blue Cheese Dressing, Spring Lentil Salad, Grilled King Oyster Mushroom Steaks and Peppers, and Cardamom Carrot Cake.
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Creamy Dill Red Potato Salad
Ingredients
- 2 lbs baby red potatoes, washed and halved
- 1/2 cup red onion, sliced thin
- 1 jalapeño, seeded and thinly sliced
- 1 stalk celery, thin bias cut
- 2 tablespoons fresh chives, minced
- 1/2 cup Greek yogurt (coconut yogurt for vegan)
- 3 tablespoons tahini
- 2 tablespoons Dijon mustard
- 3 garlic cloves, pasted
- 2 lemons, juiced
- 1 lemon, zested
- 1 teaspoon celery seeds
- 1/2 cup fresh dill, finely chopped
- 2 tablespoons capers, chopped + 1 tablespoon caper brine
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- In a large pot filled halfway with water add halved potatoes with a good few pinches of salt.
- Bring water to a boil and cook potatoes until fork tender.
- Drain potatoes in a colander and let cool for 5 minutes to dry out potatoes as much as possible.
- In a bowl toss the potatoes together with red onion, jalapeños, and celery. Set aside.
- Whisk together the yogurt, tahini, mustard, garlic, lemon juice, zest, celery seeds, and fresh dill.
- Season with a pinch of salt and pepper, then taste for seasoning.
- Pour the dressing all over the potatoes and gently toss together until coated.
- Enjoy slightly warm or refrigerate overnight.