Dill potato salad

Dill potato salad
0 vote
  • Serves6-8
  • Prep time20 mins
  • Cook time30 mins
  • Timeout1 hour
  • FreezingFreezes well



  • 6 cups of red skin potatoes, peeled
  • 2 celery sticks, diced
  • 3 large dill pickles, chopped
  • 1/4 cup of fresh dill
  • 2 shallots, minced
  • Salt & pepper, as preferred
  • 1 egg yolk
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of old-fashioned mustard
  • ½ a lemon’s juice
  • 1 1/2 teaspoon of sugar
  • 1/2 cup of canola oil
  • Salt & pepper, as preferred


  1. Cover the potatoes with water in a pot, then bring to a boil. Simmer for 25 minutes, or until they are cooked yet firm. Strain then let cool entirely.
  2. Mix all the salad ingredients in a box. Set aside.
  3. Dice the potatoes, then add to the salad mix. Set aside.
  4. Whisk the egg yolk with a handheld mixer along with both mustards, the lemon juice and sugar for a minute. Drizzle in the oil while whisking, creating a thicker sauce. Season.
  5.   Pour the sauce over the potato mix, and enjoy.

Tips & tricks

Cannot be frozen.

Recipe published on August 19, 2018