The Best Homemade Creamy Dill Redskin Potato Salad
Dill is one of my favorite herbs. There isn’t much it can’t go on, and it is the star in this potato salad. Add mayo and sour cream, and you have the creamiest, yummiest, potato salad for your next gathering.
Who doesn’t love a good potato salad?! Potatoes with…anything..is delicious. This dish is perfect all by itself, its that good. Pair it with steak, grilled chicken, salmon, or even pulled pork and you have a perfect summer meal. Bring this to your next summer gathering, and you’ll be the star of the show!
Let’s Make This
- Boil the potatoes- I used a large stock pot filled just over half full of water. I boiled the potatoes the evening before I made this dish, which made the process the next day even easier.
- Chop the celery, onion, dill, radishes and poblano. I used matchstick radishes and just did a rough chop. You could buy whole ones and chop in a food processor.
- Saute the poblano and about a cup of the chopped potatoes.
- Add everything together; add the sour cream, mayo, spice and mix until everything is combined.
- Chill for at least one hour to let the flavors develop.
Sauteing the poblano and some of the potatoes isn’t 100% necessary, this potato salad would still taste great, but it really adds something extra to this salad.
Once you have sauteed your poblano and potatoes, add them to the chopped potatoes. Add the vegetables, sour cream, mayo and spices.
Mix everything together, chill for one hour, and you’ll be everyone’s best friend.
Storage Tips
Store in an airtight container in the fridge for up to three days….if it makes it that long.
Creamy Dill Redskin Potato Salad
Ingredients
- 2 lbs redskin potatoes
- 1/2 cup radishes
- 1/2 cup celery
- 1 poblano
- 1/2 cup sweet onion or green onion
- 1/2 dill weed
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1/2 tsp paprika
- 2 tbsp olive oil
Instructions
- Fill a large stock pot 2/3rds of the way full. Set on burner at high heat. While water is heating up, rinse 2 lbs of redskin potatoes and remove the eyes. Do not peel. Add potatoes to water and reduce heat to just above medium. Boil potatoes whole until fork tender and starting to split.
- While potatoes are boiling, chop up veggies. 1/2 cup radishes (I used matchstick and then do a rough chop), 1/2 cup celery, 1 poblano, 1/2 cup dill weed.
- Add 1 tbsp olive oil to medium size saute pan. Saute the poblano until soft and nicely charred to your liking. Remove from pan.
- Once potatoes are ready, drain the water and place potatoes in a large bowl. I used a large knife to chop the potatoes while they were in the bowl. You could use a pastry cutter, just be careful not to turn them into mashed potatoes. Lol!
- Add 1 tbsp olive oil to same saute pan, add one cup of the chopped potatoes to the pan and suate until edges are lightly browned and a bit crispy. Add back to the bowl of potatoes.
- To the bowl of potatoes, add the veggies, 1/2 cup sour cream, 1/2 cup mayo, 2 tbsp dijon, 1 tsp salt, 1/2 tsp ground pepper, 1 tsp cumin, and 1/2 tsp paprika. Mix everything until combined.
- Chill for at least one hour so the flavors develop and it is cold before serving.
Pulled pork, homemade coleslaw and homemade potato salad. Who can resist?!
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