Description
Red Bliss Potato Salad with Fresh Dill is a creamy yet refreshing side dish perfect for outdoor gatherings and summer barbecues. This recipe highlights the unique texture and flavor of Red Bliss potatoes, complemented by fresh dill and a balanced dressing.
Ingredients
3 lbs Red Bliss potatoes (scrubbed, unpeeled, cut into 1-inch cubes)
1/2 cup fresh dill (chopped)
1/2 cup red onion (finely minced)
3 ribs of celery (diced)
1/4 cup chopped dill pickles
1/2 cup Greek yogurt (plain)
1/4 cup high-quality mayonnaise
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
sea salt
cracked black pepper
Instructions
- Place cubed Red Bliss potatoes in a pot and cover with salted cold water. Boil potatoes until fork-tender but still firm, about 10 to 12 minutes
- Drain the potatoes and let them steam-dry for 5 minutes
- While still warm, drizzle potatoes with 1 tablespoon of apple cider vinegar and a pinch of salt
- In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, remaining vinegar, salt, and pepper until smooth
- Gently fold in the cooled potatoes, diced celery, minced red onion, and chopped pickles into the dressing
- Fold in the fresh dill gently to preserve its flavor
- Cover and refrigerate for at least 2 hours before serving
Notes
For a dairy-free version, replace Greek yogurt and mayonnaise with vegan alternatives.
If the salad is dry after refrigerating, fold in additional Greek yogurt or vinegar to moisten.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 5 mg