Mustard Dill Potato Salad
Brighten up your next gathering with this tangy and herbaceous Mustard Dill Potato Salad! Featuring tender, creamy baby potatoes tossed in a zesty Dijon mustard and apple cider vinegar dressing, this recipe is elevated by the fresh, aromatic flavors of dill and the satisfying crunch of celery and red onion. Balanced with a touch of honey, this no-mayo potato salad is a lighter, healthier twist on the classic dish, perfect for picnics, barbecues, or any occasion where bold, fresh flavors shine. Quick to prepare and best served chilled, this side dish is a crowd-pleaser that pairs wonderfully with grilled meats, seafood, or roasted vegetables.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 teaspoon Salt
- 2 whole Celery stalks
- 1 small Red onion
- 3 tablespoons Fresh dill
- 3 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 0.5 teaspoons Black pepper
Instructions
1. Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.
2. Place the potatoes in a large pot and cover them with water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.
3. Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender. Drain the potatoes and allow them to cool slightly.
4. While the potatoes are cooling, finely chop the celery, red onion, and fresh dill. Set them aside.
5. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, honey, 1/2 teaspoon black pepper, and 1 tablespoon of the chopped dill to create the dressing.
6. Cut the cooled potatoes into bite-sized pieces and transfer them to a large mixing bowl.
7. Add the chopped celery, red onion, and remaining dill to the bowl with the potatoes.
8. Pour the mustard-dill dressing over the potatoes and vegetables. Gently toss everything together until the ingredients are evenly coated with the dressing.
9. Taste and adjust seasoning if needed, adding more salt or pepper to taste.
10. Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
11. Serve the potato salad chilled or at room temperature, garnished with extra dill if desired.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 2.8 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
