Dill and Red Onion Potato Salad.
The perfect addition to your summer picnics or cook-outs. Baby gold potatoes tossed with dill, red onion, celery and chives plus a creamy dressing of yogurt, mayo, white wine vinegar, seasoned salt and black pepper.
This potato salad is not your mamma’s potato salad. It’s MY mamma’s potato salad. No really, it is. It should be called Mimi’s potato salad.
Mom has made some version of this dill potato salad for summer get-togethers ever since I can remember. When we celebrated Lexi’s 1st birthday last summer here on the Cape, my parents were visiting and Mom made this potato salad. It was a huge hit. And I had forgotten how good it was! We don’t like many mayo or creamy salads in our house – we are the people you’ll see at all the bbqs skipping any mayo-based potato or macaroni salad. But this one is different (although Adrian will still take a pass because he doesn’t like anything creamy).
This potato salad is fresh, full of crunchy veggies and herbs and isn’t laden with mayo. It’s lighter and more flavorful than other potato salads. After we had it last year for Lexi’s little party, I needed to get the recipe from Mom. But getting her to tell me how much of each ingredient to use was a liiiitttttle bit difficult … “a little bit of this, little bit of that, taste it, then add more of this and a little more of that …”
So. Last year, I tried and tried to make it as good as Mom’s and then summer was over, so I never shared it. This recipe comes real close. It’s Mom’s potato salad made to my liking. Tweak it as you’d like. Example:
- if you like vinegar, use 1/4 cup white wine vinegar (my preference). If you aren’t a big vinegar fan (like Adrian), use 2 tablespoons (1/8 cup)
- similarly for the dill, I like a lot of herbs in my dishes, so I used about one loosely packed cup of dill fronds, but go with a 1/2 cup if you want a milder dill flavor
- if you need to sub lower fat versions of mayo and yogurt, go for it
- you can use sour cream instead of whole milk greek yogurt if you prefer. I like the protein content of the greek yogurt, but the sour cream will be equally as delicious
But, the ingredient that I think you just can’t omit or swap out is the Lawry’s Seasoned Salt (we use the less sodium version). In our house, we called it “red salt” and we used that stuff on EVERYTHING. Especially on pasta with butter. As a kid, there was nothing better. Anyhow, you’ve got to use that salt in this recipe or it just won’t be as good.
Serve this Dill and Red Onion Potato Salad alongside your favorite grilled fish and corn on the cob. Or serve it as part of a delicious spread of grilled meats and veggies. I eat the leftovers as an afternoon snack, just like this.
Here’s how to make this Dill and Red Onion Potato Salad:
Dill and Red Onion Potato Salad
- 24 ounces organic baby gold potatoes washed and scrubbed
- 1 head celery thinly sliced
- 1 small organic red onion finely diced (or use 1/3 of a large red onion)
- 1/2 - 1 cup loosely packed dill fronds finely chopped
- 0.75 ounce clamshell chives thinly sliced
- 1 cup organic whole milk plain Greek yogurt
- 1/2 cup mayo we used an avocado oil blend, but use whatever you have on hand
- 2-4 tablespoons white wine vinegar adjust depending on taste
- 3/4 teaspoon seasoned salt we use Lawry's 25% less sodium
- 1/4 teaspoon ground black pepper
- Place baby gold potatoes in a large saucepan with enough water to cover them by about 1 inch. Bring water to a simmer over medium-high heat and simmer potatoes until fork tender. This should take +/-15-20 minutes.
- While potatoes are cooking, combine celery, red onion, dill and chives in a large serving bowl.
- In a small bowl, whisk together yogurt, mayo, vinegar, salt and pepper. Adjust dressing to taste. Pour over celery mixture.
- Once potatoes are cool enough to handle, quarter potatoes (keep skin on) and place into the bowl with the celery and creamy dressing.
- Toss gently to combine. Season again with salt and pepper, if needed.
- Chill for at least 2 hours or overnight. Serve.