Mustard-Dill Potato Salad

Mustard-Dill Potato SaladAdd this Mustard-Dill Potato Salad to your summer menus. Pictured with our delicious Firecracker Beef and Shrimp Kebabs and Skillet Summer Squash with Bacon and Basil.

Mustard-Dill Potato Salad
Makes about 8 servings
  • 3 pounds red new potatoes, halved
  • 2¾ teaspoons kosher salt, divided
  • 2 tablespoons distilled white vinegar
  • ½ cup chopped green onion
  • ½ cup chopped celery
  • 6 tablespoons stone-ground mustard
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons canola oil
  • ½ teaspoon ground black pepper
  1. In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat; simmer until tender, about 10 minutes. Drain well. Place in a large bowl; sprinkle with vinegar and remaining ¾ teaspoon salt. Let cool completely.
  2. Add green onion, celery, mustard, dill, oil, and pepper to potatoes, tossing to combine. Cover and refrigerate until chilled.

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