Summer is all about salads, and potato salad is no exception to the list. While I love a healthy and fresh salad devoid of cheese and creamy dressing, sometimes a little creamy potato salad is just what the meal needs. Especially when you are serving a main course straight off the grill. I have an abundance of dill left over from our CSA this weekend and I needed a side to bring to dinner tomorrow night. Potato salad is the best crowd pleaser I could come up with. I started with a simple base and a combination of yukon and red potatoes to make this creamy and tangy masterpiece. With the 4th of July coming up, I would recommend this as an easy and cost effective side.
3-4 medium size red skin potatoes
2 medium size yukon or golden potatoes
1/2 cup of mayonnaise
2-3 Tbsp light cream
1/4 cup of red onion, diced
1/4 cup of green onion, sliced green and white pieces
1/4 cup of dill, minced
1 Tbsp lemon juice
salt and pepper to taste
1. Bring the potatoes to a boil, whole, let boil for 10 minutes. Remove from heat and allow to sit for 5-10 more minutes until just fork tender but not completely cooked.
2. In a bowl combine mayonnaise, cream, red and green onion, dill, lemon juice and salt and pepper to taste.
3. Drain and dice potatoes into 1-1 1/2 inch cubes based on preference. Allow to cool and mix with mayonnaise mixture. Serve that day or refrigerate for up to 2 days.
Note: You may want to change out the dill for another herb of choice, but I think the dill is perfect. You can also add some diced bacon for a meat lovers option, I think this is called German Style. If you notice the potatoes absorb all the moisture on day 2, make up a little more mayo mix and add to potatoes.