Potato salad just might be my favourite salad. If perfectly cooked potatoes and a creamy mayonnaise-based dressing count as a salad, count me in! This tangy, mustard dill dressing is so good, you might be tempted to eat it on its own. This potato salad can be eaten either hot or cold, so there is no refrigeration time required. Who says you can't have potato salad as a weeknight side?
If you love cold, creamy salads like potato salad, you'll love our dill pickle potato salad, or southern macaroni salad too!
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Ingredients
- Baby potatoes
- Dijon mustard
- Grainy mustard
- Fresh dill
- Fresh scallions
- White vinegar
- Old bay seasoning
- Season salt
- Sugar, salt and pepper
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby. Chop the dill and scallions.
Boiling a pot of water - Have your water boiling and ready to go, so everything is ready at around the same time.
- Boil the potatoes: In a large pot of boiling, liberally salted water, boil the potatoes until fork tender.
- Mix together the dressing: In a mixing bowl, mix together all the ingredients for the dressing. Leave the scallions and dill separate.
- Dress the potatoes: After draining the potatoes, transfer to a large platter or bowl. Pour the dressing over the warm potatoes, and toss. Top with the fresh herbs, and lightly combine again.
Expert Tip
Boil the potatoes whole! Although the potatoes may be hot to handle, the potatoes will retain their texture and shape much better, especially for a salad like this!
Substitutions
- Baby potatoes - feel free to use fingerling potatoes, or any potato that you have on hand. You will have to cut the potatoes accordingly.
- White vinegar - you may use apple cider vinegar, or white wine vinegar in place of white vinegar
- Old bay seasoning - substitute with a pinch of paprika, cayenne, celery seed and garlic powder.
- Seasoned salt - Substitute with regular salt.
- Mayonnaise - Use greek yogurt or sour cream in place of mayonnaise for a lighter twist.
Variations
- A tangy twist - Add a splash of dill pickle juice to the dressing for a tangy twist!
- Crispy potatoes - Air fry or roast the potatoes instead of boiling, for some extra texture
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Large pot
- Mixing bowl
Storage
This salad keeps well in the fridge for 2-3 days. Store in an airtight container. The potatoes will continue to soak up the dressing as it sits!
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Rustic Mustard Dill Potato Salad {Without Eggs!}
Ingredients
- 1 ½ lbs Baby potatoes
- 1 tablespoon Old bay
- 1 tablespoon Seasoned salt
- 1 tablespoon Dijon mustard
- 1 tablespoon Grainy mustard
- ½ cup Mayonnaise
- 1 tablespoon White vinegar
- 1 tablespoon Sugar
- ¼ cup Fresh dill chopped
- ¼ cup Scallions chopped
- Salt and pepper to taste
Equipment
Instructions
- Boil the potatoes: In a large pot of boiling, liberally salted water, boil the potatoes until fork tender.1 ½ lbs Baby potatoes
- Mix together the dressing: In a mixing bowl, mix together all the ingredients for the dressing.1 tablespoon Old bay, 1 tablespoon Seasoned salt, 1 tablespoon Dijon mustard, 1 tablespoon Grainy mustard, ½ cup Mayonnaise, 1 tablespoon White vinegar, 1 tablespoon Sugar
- Dress the potatoes: After draining the potatoes, transfer to a large platter or bowl. Pour the dressing over the warm potatoes, and toss. Top with the fresh herbs, and lightly combine again.¼ cup Fresh dill, ¼ cup Scallions
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