In addition to my basil, my dill has also been growing. I decided to make dill potato salad to use some of it up. Most of the dill potato salads that I’ve come across have mustard in it, which isn’t my favorite. To make the mayonnaise slightly more impressive, I added in a couple tablespoons of champagne vinegar. It is a tangy addition without being too overpowering. Any time that I use dill in a creamy sauce, I like to add a little bit of ground cloves. It is one of those ingredients that you won’t be able to quite put your finger on, but adds that little bit of something. I made 3 pounds of this for a party that I was having (with 6 people) in addition to ~12 lbs of wings. We had wings leftover at the end of the night, but the potato salad was completely gone.
Dill Potato Salad
- 3 lbs red potatoes, scrubbed clean and cut into chunks
- 1/3 – 1/2 cup mayonnaise // You can add more or less depending on how mayonnaise-y you like your potato salad
- 2 tbsp champagne vinegar
- 1 bunch of dill, tough stems removed and chopped well, about 1/2 cup chopped
- pinch ground cloves
- In a large pot, place your potatoes and cover by at least 2″ of cold water. Add salt until the water tastes salty. Set over medium-high heat. Bring to a simmer, not a boil, and reduce heat to keep the water simmering. Simmer until potatoes can be pierced easily with a fork. Drain and set aside to cool.
- In a bowl, combine mayonnaise, champagne vinegar, dill, cloves, and a bit of salt and pepper. Stir well to combine. Taste and adjust seasonings. You can always dip a piece of potato in the dressing to see how it pairs.
- Pour dressing over cooled potatoes, and stir carefully to combine. Place in refrigerator to cool completely.
- Stir again right before serving. Enjoy!