I am 100% positive that my favorite time of year is the grilling season. That is, of course, until the heat starts rising above 90 degrees for 3 weeks straight and then I’ll be dreaming of the cool autumn breeze and spiced lattes. But right now I am all about the summer barbeque.
We haven’t had much of a chance to indulge this year with all of the grey and gloomy skies we’ve had, but with the holiday weekend coming up I’m sure many will be pulling out the barbie – rain or shine.
We all know that when you’re grilling there’s nothing more classic than pairing a home-style potato salad with the goodies, so that’s just what I plan to do. Rich and creamy potato salad laced with fresh dill, yet still perfectly light and refreshing.
So, here’s to hopes for a Memorial day weekend filled with lots of grilling out, some delicious dill potato salad and bright yellow sunshine!
Creamy Dill Potato Salad
- 3 pounds Yukon gold potatoes or small white potatoes
- 1 cup mayonnaise
- ¼ cup buttermilk
- 1 tbsp Dijon mustard
- 1 tbsp stone ground mustard
- 1/3 cup tightly packed chopped fresh dill
- 1 small red onion, finely chopped (about 1/2 cup)
- 1- 2 stalks celery
- Kosher salt and fresh cracked pepper
Boil your potatoes in a large pot of salted water (place potatoes in the water while cold and bring up to a boil). Reduce heat and cook the potatoes until fork tender, or about 15-20 minutes. Drain and let potatoes cool.
In a small bowl, whisk the mayonnaise, buttermilk, mustards, dill, salt and pepper and set aside.
When the potatoes have cooled, cut them into small cubes and while still warm pour dressing over top. Add the celery and red onion, a generous amount of kosher salt and fresh pepper.
Toss well and then cover and refrigerate for a few hours to allow flavors to blend.