The perfect summer side for barbecue and picnics, Creamy Dill & Mustard Potato Salad is a fresh alternative to Bermuda-style potato salad.
Ingredients
- 2 lbs. medium-sized red potatoes, quartered
- 1 cup mayonnaise
- 2 tbsp. Dijon mustard
- 2 tbsp. whole grain mustard
- 2 tbsp. cider vinegar
- ½ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- ½ cup red onion, finely chopped
- ¾ cup celery, chopped
- ½ cup green onion, chopped
- ½ cup cooked bacon, finely chopped, optional
- Salt and pepper
Directions
- Fill a large pot with water and add quartered potatoes. Bring to a boil and then lower to a simmer for 10-15 minutes, until barely tender when pierced. Drain the potatoes. Set aside and allow the potatoes to dry completely.
- Meanwhile, in a small bowl, whisk the mayo, whole grain mustard, Dijon mustard, vinegar and herbs together until well blended. Set aside.
- Add onion, celery, green onion and bacon with cut potatoes in a large bowl. Gently stir in mayo/mustard/herb dressing and season as needed with salt and pepper. Best served chilled after a few hours or overnight.
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