Skip to main content

Mustard Dill Potato Salad (No Mayo)

Ingredients:

  • 1.5 pounds (680 g) new potatoes or baby potatoes, scrubbed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons fresh dill, chopped (plus more for garnish)
  • 1 small red onion, finely chopped
  • 3 celery stalks, chopped
  • Salt and pepper to taste

Instructions:

  1. Cook the Potatoes:

    • Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
    • Bring to a boil over high heat, then reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender.
    • Drain and let cool slightly.
  2. Prepare the Dressing:

    • In a small bowl, whisk together the olive oil, Dijon mustard, whole-grain mustard, apple cider vinegar (or lemon juice), and honey (or maple syrup) until well combined.
    • Stir in the fresh dill.
  3. Combine Ingredients:

    • In a large bowl, combine the cooked potatoes, red onion, and celery.
    • Pour the mustard dressing over the potato mixture and toss to coat evenly.
  4. Season and Garnish:

    • Season with salt and pepper to taste. Garnish with additional fresh dill if desired.
  5. Chill:

    • For the best flavor, refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld.

Enjoy this vibrant and tangy potato salad as a delightful side dish! If you have any questions or need further adjustments, just let me know!!!

Comments