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
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| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
| Meal type | Salad, Side Dish |
This mayo-less potato salad is the perfect addition to a BBQ or fried chicken. FrenchToasty.com has lots of delicious side dishes.
Ingredients
- 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
Optional
- 1 stalk celery
- 1/2 cup bacon bits
Note
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.
Directions
| Step 1 | |
| Boil your peeled potatoes for 10-15 minutes. You do not want them to mushy. I cut mine in bigger chunks to prevent that. | |
| Step 2 | |
| 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. | |
| Step 3 | |
| 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. | |
| Step 4 | |
| 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. | |
