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Creamy Dijon-Dill Potato Salad

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 people
Course: lunch/dinner
Cuisine: French
Calories: 2611.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds Yukon gold potatoes peeled
  • Kosher salt and freshly ground black pepper
  • 2 stalks celery
  • 1 cup mayonnaise
  • 1 small red onion finely chopped (about 1/2 cup)
  • 1/4 cup tightly packed chopped fresh dill
  • 1 to 2 tablespoons vinegar
  • 1/2 lemon juiced
  • 1 tablespoon grainy or regular Dijon mustard

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Cutting Board For prepping vegetables
  • 1 Chef's Knife For chopping and dicing
  • 1 Large Mixing/Serving Bowl For combining salad ingredients
  • 1 Whisk or Spoon For stirring dressing

Method
 

  1. Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
  2. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
  3. Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
  4. When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Notes

Achieving the perfect texture is key for potato salad. Always start potatoes in cold, salted water; this ensures they cook evenly from core to edge, preventing mushiness. Draining and letting them 'steam dry' in the warm pot is crucial for expelling excess moisture, which helps the dressing adhere better and avoids a watery salad. Do not refrigerate immediately; cooling at room temperature preserves the creamy, smooth texture. For enhanced flavor, consider a touch of white wine vinegar alongside the lemon juice for depth, and a sprinkle of smoked paprika for a subtle warmth and color. Ensure all ingredients are at room temperature before mixing for a consistent emulsion.