Creamy Dilled Potato Salad

Thursday 23 June 2011

Creamy Dilled Potato Salad 

 Dill is something people either love or loathe. I am in the love group. I love dill pickles and I often add dill to my vinaigrette salad dressings. I find it adds an underlying sweetness, and a bit of a tang that I just adore. 

  Creamy Dilled Potato Salad 

 We've been enjoying our first crop of early potatoes this week. They're just beautiful. We've had them boiled, roasted, steamed and made into some wonderful salads.

  Creamy Dilled Potato Salad 

 Delicious salads such as this Creamy Dilled Potato Salad. 

 I created a deliciously creamy low fat mayo dressing with the added tang and heat of a honey Dijon mustard, and of course a touch of dill, just enough to add a wonderful flavour without being overpowering.

  Creamy Dilled Potato Salad 

 I come from the school of thought that likes to add my dressing to my potatoes when they are warm. I find they absorb much more of the flavours then and I like that!

  Creamy Dilled Potato Salad 

 I am also at the room temperature school of thought when it comes to potato salad. I could eat a ton of this. 

  Creamy Dilled Potato Salad 

 I added some chopped radish for crunch and colour, but you can leave them out, or substitute them with some other vegetables, such as crispy tender green beans, or carrots, or celery, or if you are really feeling wild . . . all three!

  Creamy Dilled Potato Salad 

  *Creamy Dilled Potato Salad* 
Serves 6 to 8

 A delicious potato salad with a punchy low fat Honey Dijon mayo dressing. The radishes add a bit of crunch and colour. 

 1 pound of small new potatoes 
2 TBS Cider Vinegar 
4 TBS low fat mayonnaise
 2 TBS honey Dijon mustard 
1/4 tsp cayenne pepper 
fine sea salt and freshly ground black pepper to taste 
3 to 4 spring onions, chopped (white and green parts)
 a handful of radishes, trimmed and chunked 
1 TBS Dill Weed (or a handful of fresh dill, finely chopped) 

 Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and then simmer on medium heat until tender, about 15 minutes. 

 While the potatoes are cooking whisk together the vinegar, mayonnaise, mustard, and cayenne pepper along with salt and pepper to taste. Set aside. 

 Drain the potatoes once they are tender. Leave in the colander and place the colander over the hot pot. Allow to cool until you can easily handle. 

 Cut them into halves or quarters. Place the warm potatoes into a bowl. Pour the dressing over top of them warm potatoes. Add the onion, radishes and dill weed and gently toss together. Serve at room temperature.


  1. I will save this recipe and make it next weekend for our Fourth of July picnic party. I'm making the fried chicken, too. xo Jenny

  2. VERY nice... I really like the idea of the peppery, crisp radishes added! :o) Happy Day, Marie--LOVE YOU LOTS ((BIG HUGS))

  3. can't wait to try this - I think British potatoes dug from the garden are the best in the world (surprise!) and this recipe takes them to a whole new level - wonderful!
    Mary x

  4. All your recipes ..and blog content.. are so real..
    Thank you so much for sharing your heart and art with us.


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