Dijon Dilled Potato Salad is a delicious summer side dish, especially when paired with cold poached salmon. I just drizzled a bit of the dressing mixture on the salmon to give it a bit of zing. A Gazpacho soup starter and some fruit for desert makes for a great dinner party menu.

  • Course Potatoes, Sides
  • Cuisine American
  • Keyword Backyard Party, Barbeque, Delicious, Easy
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  • Course Potatoes, Sides
  • Cuisine American
  • Keyword Backyard Party, Barbeque, Delicious, Easy
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time Total Time
15 minutes 40 minutes
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time Total Time
15 minutes 40 minutes
Degree of Difficulty
Easy
Ingredients
  • Yukon gold or white potatoes boiled in their skin, peeled and diced
  • 2 stalks celery stalk finely diced
Dressing
  • 1 cup Hellman's mayonnaise
  • 2-3 sprigs fresh tarragon or 1-2 tablespoons of dried
  • 1/4 cup tightly packed finely chopped fresh dill half for dressing and half for potato and celery mixture
  • 1-2 tbspn white wine vinegar
  • 1/2 lemon juiced
  • 1 tbspn Dijon or grainy mustard
  • kosher salt and ground black pepper
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Cover 2-3 Yukon gold or white potatoes with water. Bring water to a boil, reduce heat to a simmer and cook for 20-25 minutes or until the potatoes are crisp tender. Drain and set aside to cool.
  3. Combine dressing ingredients in a small bowl and whisk until smooth, set aside until ready to combine with potato, celery mixture.
  4. In the meantime, chop celery and reserve until potatoes have cooked and cooled to room temperature.
  5. Peel cooked potatoes and cut into a half inch dice and add to a medium sized mixing bowl.
  6. Add chopped celery and 1/2 of dill to drained, cooled and diced potatoes.
2 hours before serving
  1. Toss potatoes with about 1/2 of the dressing at least 2 hours before serving, use the remainder for a sauce over poached salmon.
  2. Serve potato salad at room temperature.

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