Tangy Mustard and Dill Potato Salad
Tangy Mustard and Dill Potato Salad This classic potato salad recipe is packed with flavor, thanks to a tangy mustard dressing made with whole grain mustard, apple cider vinegar, and fresh dill. The potatoes are cooked until tender, then tossed in the dressing and chilled before serving. This salad is perfect for summer gatherings or picnics.
Potato salad is a classic summer side dish that can be traced back to the early 1800s. It is thought to have originated in Germany, where it is known as kartoffelsalat. Potato salad was brought to the United States by German immigrants in the 19th century, and it quickly became a popular dish at picnics and barbecues. There are many different variations of potato salad, but the basic ingredients are always potatoes, mayonnaise, and celery. Other common additions include hard-boiled eggs, bacon, and pickles. The dressing can be made with mayonnaise, sour cream, or a combination of the two. Mustard, vinegar, and dill are also popular seasonings. This recipe for Tangy Mustard and Dill Potato Salad is a flavorful and refreshing twist on the classic dish. The whole grain mustard gives the dressing a bit of a kick, while the apple cider vinegar adds a touch of acidity. The fresh dill adds a bright, herbaceous flavor to the salad. This potato salad is perfect for summer gatherings or picnics. It can be served immediately or chilled for later.
Tangy Mustard and Dill Potato Salad Tangy Mustard and Dill Potato Salad Tangy Mustard and Dill Potato Salad Tangy Mustard and Dill Potato Salad
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 3 pounds small red potatoes, scrubbed and quartered
  • 1/2 cup dairy-free sour cream
  • 1/4 cup whole grain mustard
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste
Instructions
  1. Place the potatoes in a large pot of salted water. Bring to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 15 minutes.
  2. Drain the potatoes and rinse with cold water.
  3. In a large bowl, combine the sour cream, mustard, dill, chives, vinegar, and honey. Season with salt and pepper to taste.
  4. Add the potatoes and gently toss to coat.
  5. Serve immediately or chill for later.
Why It Works
  • The tangy mustard dressing is made with whole grain mustard, apple cider vinegar, and fresh dill, which gives it a bright and flavorful taste.
  • The potatoes are cooked until tender, then tossed in the dressing and chilled before serving, which allows the flavors to meld and develop.
  • This potato salad is perfect for summer gatherings or picnics because it is easy to make and can be served warm or cold.