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 a seasonal fruit compote for desert makes for a great summer dinner party menu.
Ingredients
- Yukon gold or white potatoes boiled in their skin, peeled and diced
- 2 stalks celery 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 tbsp white wine vinegar
- 1/2 lemon juiced
- 1 tbsp Dijon or grainy mustard
- kosher salt and ground black pepper
Instructions
- Gather all ingredients before starting the recipe.
- 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.
- Chop 2 stalks celery celery and reserve until potatoes have cooked and cooled to room temperature.
- Peel cooked potatoes and cut into a half inch dice and add to a medium sized mixing bowl.
- Add chopped celery to the potatoes and 1/2 of dill to drained, cooled and diced potatoes.
- Combine 1 cup Hellman's mayonnaise, 2-3 sprigs fresh tarragon or 1-2 tablespoons of dried, the remainder of the 1/4 cup tightly packed finely chopped fresh dill, 1-2 tbsp white wine vinegar, 1/2 lemon juiced, and 1 tbsp Dijon or grainy mustard in a small bowl and whisk until smooth. Season with kosher salt and ground black pepper, mix to combine and set aside until ready to combine with potato, celery mixture.
2 hours before serving
- Toss potatoes with about 1/2 of the dressing at least 2 hours before serving, use the remainder for a sauce over poached salmon.
- Serve potato salad at room temperature.
