Dill Crazy! Potato Salad is my new, summer BBQ, side-dish obsession. It’s one of them anyway. If you love dill pickles and fresh dill, then you’re gonna go crazy for this refreshing, mayo-free, potato salad recipe this summer!
Dill Crazy! Potato Salad
This super-easy recipe is totally inspired by my neighbor Cindy…and the awesome potato salad she whipped up recently. Over the years, I’ve come to know her as quite the soup and salad queen. But lately, her mayo-free potato salads are earning her the same title in my mind.
So, for their BBQ, she busts out this yummy, vinaigrette-based, potato salad she concocted because, well, she thinks mayo-based dressing are kinda dated, and I have to agree! When I ate the salad, I recall more than anything else, the color-popping, dill pickles that really stood out, and how the dish complimented all the savory stuff we ate. YUM!
Just looking at this stuff made my mouth water. As soon as I ate it, I told her I had to get a dilly potato salad on the blog, asap!
So, we talked through the ingredients she used, I entered the test-kitchen, developed my interpretation, and affectionately named it Dill Crazy! Potato Salad. Thanks for the inspiration, Cindy…you have great ideas and great taste!
Reader question: What are the best potatoes to use for potato salad?
Yukon Gold potatoes (as well as Baby Red Potatoes) tend to have high-moisture content and firmer, waxy, skin, which both lend to a creamy, stable texture…exactly what you want in this type of potato salad.
Russets, however, are starchier, drier, and fluffier, which lend to being baked or mashed. Side note: I think Russets would be great for a loaded potato salad…we’ll save that for another day.
Looking for more chilled, summer BBQ, side dishes? Check out my Broccoli Bacon Grape Blue Cheese Salad, my Grilled Zucchini Corn Salad With Feta Dressing, or my Marinated Baby Bellas (a recipe dedicated to one of my dad’s favorite appetizers).
Here are the ingredients you’ll need for this recipe:
For the salad:
- Yukon Gold or Red Potatoes
- kosher dill pickles
- green onions
- Italian flat leaf parsley
- fresh dill herb
For the dressing:
- olive oil
- white wine vinegar (distilled white vinegar ok too)
- Dijon mustard
- garlic clove
- black pepper
Here are the tools you’ll find handy for this recipe:
- chef knife for the produce
- cutting board for the produce
- large colander to drain the potatoes
- large mixing bowl to combine produce
- small mixing bowl for the dressing
- storage containers to chill/store the finished product.
Heyyyy, if you decide to make this recipe, hit the comments below…or, hit me up on the Insta by tagging @thekitchengirl #tkgrecipe…and make my day! Cheers to summer BBQ’s…and always to our health!
Latest posts by Traci (see all)
- Better Than Takeout Chicken Fried Brown Rice - 07/14/2017
- No Churn Strawberry Greek Frozen Yogurt - 06/28/2017
- Strawberry Spring Salad with Lemon Dijon Vinaigrette - 06/25/2017