Dill Potato Salad

Americas Test Kitchen

Dill Potato Salad
Dill Potato Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    c white wine vinegar

  • 3

    tbs fresh mince dill plus 1/2c leaves and stems, chopped coarse

  • 3

    pounds Yukon gold potatoes, peeled and cut into 3/4inch pieces

  • salt and pepper

  • 1/2

    c mayonnaise

  • 1/4

    c sour cream

  • 1

    tbs Dijon mustard

  • 3

    scallions, green parts only, sliced thin

Directions

Combine vinegar and 1 tbs minced dill in a bowl and microwave until steaming, 30-60 seconds. Set at room temp until cool, 15-20 min. Meanwhile, place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1 tbs salt, and enough water to cover by 1 inch to boil in large pot over med-high heat. Reduce heat to med and simmer until potatoes are just tender, about 10 min. Drain potatoes thoroughly and transfer to large bowl; discard sachet. Drizzle 2 tbs dill vinegar over hot potatoes and gently toss to evenly coated. Refrigerate until cooled, about 30 min, stirring once. Whisk mayo, sour cream, remaining dill vinegar, mustard,1/2 tsp salt, and 1/4 pepper together until smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 tbs minced dill. Cover and refrigerate to let flavors blend, about 30 min. Salad can be refrigerated up to 2 days.

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