Creamy Dill Redskin Potato Salad
A creamy dill potato salad perfect for summer barbecues.
Print
Pin
Servings: 6 people
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.