I went to a party last summer and had the best potato salad I had ever tasted so I begged the chef for her recipe. I’ve altered it a little bit to make it dairy free (the original version included a cup of shredded cheddar cheese). And if you really want to make it taste out of this world, use homemade mayo!
Dill Potato Salad
yields 1 large bowl
2-3 lb bag Yukon gold potatoes
1 cup homemade mayo
1/2 cup Dijon mustard
As much crispy bacon as you like (I use at least half a package), crumbled
6 hard boiled eggs (2-3 chopped, the rest cut in wedges to garnish)
1 TBS fresh dill, chopped
2 scallions, chopped
1-2 stalks celery, chopped (optional)
salt and pepper to taste
Clean potatoes and cut into bite sized chunks. Cover with 1 inch of salted water and simmer over med high heat 8-12 minutes, until you can pierce with a fork but the potatoes still hold together. Rinse under cold water. In a large bowl mix together all the ingredients except the egg garnish. Stir together until well coated. Add the garnish on top.
I use lots of fresh herbs in my cooking so I get a lot of use out of this herb rocker. I find it much easier to chop them using this rocker than a knife and cutting board.
Perfect for summer picnics and BBQ’s (although who am I kidding, I make this recipe year round!) Enjoy!