“Dilly Red Potato Salad”

Most of you have food traditions in your families, I’m assuming. Well for me those food traditions included mac and cheese, greens, cornbread and potato salad. My Dilly Red Potato Salad will fit the bill at any family dinner, weeknight meal or special occasion.

I’ll give you a tip. Make this potato salad a day in advance of serving. Trust me, the flavors just build overnight into something divinely creamy and fresh tasting. I’m thinking barbecue…are you? YAAAS!

Dilly Red Potato Salad

I’m crazy about this dilly potato salad for its bold savory flavor without being overpowering. If you enjoy a creamy salad with a bite or two of crunch, this is your salad.

Whenever I prepare this salad or my “Fresh Dill Potato Salad” I’m reminded of a dill potato salad served by the caterer at my wedding. It was magnificent and loved by all.

The creaminess comes from a blend of mayonnaise, sour cream, white wine vinegar, stone-ground and Dijon mustards. This mayonnaise base mixture is the start of something big.

Just a fresh, clean tangy taste when mixed with shallot, dill weed, dried parsley, garlic powder, salt, and pepper. A teaspoon of sugar can be added to cut the tartness if desired.

Heed my warning! This Dilly Red Potato Salad is addictive and so darn good. Ready to start making potato salad? Grab your ingredients and let’s go.

Dilly Red Potato Salad

Start the recipe by adding potatoes to a large pot and covering with water. Bring to boil and cook for 12 to 15 minutes. Use the end point of a knife and insert into potato. If it removes easily, potatoes are done. Drain potatoes and place in a large mixing bowl.

Next, make the dressing, so to speak for the potato salad. Using a large mixing bowl, combine all the ingredients including sugar, if desired. Feel free to use your favorite mayonnaise but I love the taste of Duke’s.

Add warm potatoes to dressing, stirring until well combined. Place potato salad uncovered in refrigerator for at least one hour before serving. Do not cover because potatoes are still warm and you do not want your salad to sweat. Cover once chilled.

Also, adding your dressing or wet ingredients to warm potatoes helps to create the creaminess. Warm potatoes will absorb the flavors added to the dressing.

This potato salad is even better when made a day in advance of serving. Be sure to give your salad a good stir before serving.

Dilly Red Potato Salad

Gosh, I can’t tell you how much I love this potato salad. I think you’ll love it, too. Whether you’re serving family or making for a special holiday or event, this salad should be the next dish you bring.

As Duke’s says, this potato salad has “Twang”. No doubt this salad is going to become a new favorite.

No, this salad is not a southern-style potato salad but potato salads each have their own characteristics based on what you add to potatoes. This salad is not sweet yet has a creamy herb flavor that’s irresistible.

Serve this salad with any entree you desire from burgers, sausages to ham, beef, chicken or seafood. Family and guests will be asking for the recipe.

Amazing how a few simple ingredients can make a dynamic dish. Happy Cooking!

Dilly Red Potato Salad

 

Dilly Red Potato Salad

6 medium red potatoes, unpeeled, cut into 1-inch cubes

1 cup Duke’s mayonnaise

1/2 cup sour cream

2 T. white wine vinegar

2 T. stone-ground mustard

1 T. Dijon mustard

1 shallot, finely chopped

1 T. dill weed

1/2 T. dried parsley

1/2 t. garlic powder

1/2 t. fine sea salt

1/2 t. freshly ground black pepper

1 1/2 t. granulated sugar, (optional)

 

In a large saucepan, place cubed potatoes and cover with water. Bring pan to boil and cook until potatoes are tender when a pointed knife is inserted. This will take about 12 to 15 minutes. Drain and set aside.

Using a large mixing bowl, combine mayonnaise, sour cream, vinegar, stone-ground and Dijon mustards.

Stir in shallot, dill weed, parsley, garlic powder, salt and black pepper until thoroughly combined.

Add warm potatoes to mayonnaise mixture, stirring until all the potatoes are coated.

Refrigerate uncovered least 1 hour, giving potato salad another stir before serving. The salad is even better the next day. Store any leftovers covered in the fridge for up to 4 days.

 

Makes 4 to 6 servings.