It’s BBQ season! Now the question is…WHAT to serve with those fabulous bratwursts and towering cheese burgers? Well now, that’s easy. No barbecue is complete without a Thor sized helping of….wait for it….potato salad!!!
I prefer my potato salad somewhere in between quartered potatoes and completely mashed potatoes. Basically mostly smooshed but with large chunks still left (I’m so eloquent. Smooshed is a technical term yes?). To add a little tang to the usual creamy yet somewhat bland flavor (in my opinion) of mayonnaise, I add two different kinds of mustard to this salad: Regular mustard for taste and Dijon mustard coarse ground for a bit of a kick and to add some texture. Even if you don’t like mustard, the coarse ground really adds another layer to classically simple dish.
However. My favorite part? The dill. FRESH dill! I shall repeat. FRESH dill. The dried stuff is not comparable in this instance. The second you start chopping it, it’s fresh garden-y scent fills the kitchen and just SCREAMS summer. Now all you need is a BBQ to go with this delicious Fresh Dill and Red Potato Salad dish! Good thing the 4th of July is on it’s way 😉Print
- 2 lbs red potatoes, quartered with skins left on
- 1/4 cup fresh dill, finely chopped
- 1/2 cup light mayonnaise
- 1 tablespoon Dijon mustard, coarse ground
- 1/2 tablespoon mustard
- Coarse salt
- Fresh ground black pepper
- In a large pot, cover potatoes with water. Add a dash of salt and turn heat on medium high. Bring to a boil, lower the heat, and simmer for about 15 minutes, until you can pierce the potatoes with a fork but are not soft enough to break with a spoon. Drain the potatoes in a colander.
- In a large bowl, slightly mash the potatoes, leaving about half un-mashed.
- In a small bowl, combine the mayonnaise, mustards and dill. Add the to the potatoes and stir until combined. If you find it too dry, add more mayonnaise. Add salt and pepper to taste.