We were making Fried Chicken and I thought potato salad was a great side to go along with it, but didn’t want the traditional mayo version. We love dill so when I found a mayo-less dressing I thought what the heck lets give it a try.
I’d love to hear what additions you put in yours, and I will be making this recipe throughout the summer so I will update with what additions I try, Enjoy!
Dill Potato Salad (no-mayo) recipe
|Prep time||15 minutes|
|Cook time||10 minutes|
|Total time||25 minutes|
|Meal type||Salad, Side Dish|
- 5 medium russet potatoes, peeled (red would be awesome also)
- 1 bunch fresh dill, chopped (We love dill so the more the better)
- 1/2 cup sour cream
- 2-3 tablespoons dijon mustard
- 1 tablespoon vinegar
- 1 stalk celery
- 1/2 cup bacon bits
You can easily add some of the classic ingredients such as bacon bits, hard boiled eggs, celery... I just chose to keep this one simple, but the opportunities are endless.
This recipe is vegetarian but you could make this recipe vegan by using tofu sour cream.
|Boil your peeled potatoes for 10-15 minutes. You do not want them to mushy. I cut mine in bigger chunks to prevent that.|
|Mix the sour cream, mustard, vinegar and 3/4 of your dill in a bowl. You could add your chopped celery if you are using it.|
|Once potatoes are done, drain and rinse with cold water, or put them in an ice bath. You want them to cool immedietly to prevent overcooking.|
|Once cooled toss with dressing. Top with the remaining chopped dill and serve. Also top with bacon bits when ready to serve if you are using them.|