Perfect Potato Salad

There was a lot of pressure the first time I made potato salad for my husband. He grew up with some of the best made by both of his parents and he lives for the stuff. To come up with a version that would live up to what he grew up with was daunting to say the least. Judging by his reaction, I think I came up with a winner with this perfect potato salad. It was simple to make too!

I used red potatoes for this recipe because of their size and color. The key was to cook them just enough to be tender without having them become mush. So I boiled them gently for just 5 minutes before letting them simmer for another 10 minutes. Then I steamed them for another 15 minutes to really develop their flavor by just putting a clean towel over them once they were drained.
I used red potatoes for this recipe because of their size and color. The key was to cook them just enough to be tender without having them become mush. So I boiled them gently for 5 minutes before letting them simmer for another 10 minutes. Then I steamed them for another 15 minutes to really develop their flavor by just putting a clean towel over them once I drained them.
While all of that was going on I made the amazing dressing for the potato salad. It was basically a homemade dill and mustard mayonnaise that was so simple to make. A little bit of buttermilk gave it some extra tang and creaminess!
While all of that was going on I made the amazing dressing for this salad. It was basically a homemade dill and mustard mayonnaise that was so simple to make. A bit of buttermilk gave it some extra tang and creaminess!
To go with the potatoes, I used lots of aromatics. The celery, scallions and dill were such an incredible combination in this potato salad!
To go with the potatoes, I used lots of aromatics. The celery, scallions and dill were such an incredible combination in this potato salad! It was perfect timing to get everything else together while the potatoes were cooking.
When the potatoes were cool enough to handle after their steamy spa treatment, I cut them all in half, then cut each half into quarters to make manageable wedges. Then I tossed them with the aromatics and dressing to finish the potato salad up! I let it chill for 3 hours or so before serving with dinner.
When the potatoes were cool enough to handle after their steamy spa treatment, I cut them all in half, then cut each half into quarters to make manageable wedges. Then I tossed them with the aromatics and dressing to finish it all up! I let it chill for 3 hours or so before serving with dinner.

I was so happy that Marc loved this version of one of his favorite side dishes since it was slightly less creamy and more mustardy than he was used to. It worked so well though! On the side of some grilled burgers it was summer perfection. Hope you all enjoy this version of a classic! xoxo

Perfect Potato Salad
Perfect Potato Salad
5 from 1 vote
Perfect Potato Salad
Perfect Potato Salad
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is an amazing potato salad for any summer gathering! Tender red potatoes and aromatics are tossed with a homemade mustard dill mayonnaise. 

Course: Salad
Keyword: Potato Salad, Potatoes
Servings: 8
Calories: 383 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE SALAD
  • kosher salt as needed for the boiling water
  • 3 pounds red potatoes
  • 3 stalks celery finely chopped
  • 1 bunch scallions thinly sliced
  • 1/2 cup fresh dill finely chopped
  • 1 pinch truffle salt
  • 1 pinch freshly cracked black pepper
FOR THE DRESSING
  • 1 whole egg yolk
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill
  • 1 pinch truffle salt
  • 1 pinch freshly cracked black pepper
  • 1 cup canola oil
  • 3 tablespoons whole grain mustard
  • 1 tablespoon buttermilk
Instructions
  1. Fill a large pot about halfway with water and bring it to a boil on the stove. Salt the water generously. Add the potatoes in and let them boil for 5 minutes. Reduce the heat to a simmer and let them cook for another 10 minutes. They should just be fork tender. Drain them in a colander and then put the colander back over the pot off of the heat. Cover the colander with a clean towel and let the potatoes steam for another 15 minutes.
  2. While the potatoes cook and steam, prepare the dressing. Wrap a bowl in a cold, wet towel. Then combine the egg yolk, vinegar, Dijon, dill, salt and pepper in the bowl and whisk it all together. Continue to whisk while you slowly pour in the canola oil until you have a pale, thick mayo. Then whisk in the whole grain mustard and buttermilk to finish it up and give it more flavor. Set the dressing aside.
  3. When the potatoes are done and cool enough to handle cut them all in half, then cut each half into quarters. Add them to a large bowl along with the celery, scallions, dill, salt and pepper. Pour in the dressing and toss it all together thoroughly. Cover the bowl with plastic wrap and let the salad chill for 3 hours. Then serve it on the side of your meal and enjoy!
Nutrition Facts
Perfect Potato Salad
Amount Per Serving (1 serving)
Calories 383 Calories from Fat 257
% Daily Value*
Fat 28.5g44%
Saturated Fat 2.3g14%
Cholesterol 26mg9%
Sodium 151mg7%
Potassium 899mg26%
Carbohydrates 29.9g10%
Fiber 3.6g15%
Sugar 2.1g2%
Protein 4.3g9%
Calcium 60mg6%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Perfect Potato Salad
Perfect Potato Salad

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