Dijon-Dill Potato Salad

Dijon-Dill Potato Salad

It’s Memorial Day weekend here in the States, which means it’s unofficially summer! That means it’s now time for barbecues and flip-flops and margaritas and baseball. Barbecues require more than just a grill and some meat, side dishes are also necessary. I have to admit, I am very, very wary of other people’s foods at barbecues. Several summers ago I suffered the wrath of a mayonnaise-laden potato salad that had been sitting out too long. Needless to say, it was not an enjoyable experience. Ever since, I’ve be a fan of mayo-less options and refrigeration.

This potato salad has tons of flavor and no mayo, so it’s the perfect summer side in my dish. This is also a vegan dish. As a recovered former vegetarian, I always appreciated when there were tasty non-meant options at barbecues. I swear some people randomly add bacon to side dishes just to spite non-meat eaters. This potato salad should keep everybody happy. I searched and searched for a recipe that had the flavors I was in the mood for and came up flat, so I just threw together what sounded good in my head and hoped for the best. I like really strong and tangy flavors, so the combination of capers, vinegar and lemon juice was perfect to me. I also only used 3 tablespoons of oil, since olive oil isn’t my favorite flavor/texture. If you think the capers and vinegar might be overwhelming, slightly upping the amount of oil should help balance it out.

Dijon-Dill Potato Salad

  • 3 pounds potatoes, scrubbed or peeled and cut into bite-size pieces
  • 1 bunch green onions, finely chopeed
  • 3-5 Tablespoons olive oil
  • 3 Tablespoons white wine vinegar
  • 3 Tablespoons grainy dijon mustard
  • 2 Tablespoons capers, drained and rinsed
  • 2 sprigs fresh dill, finely chopped
  • 1 lemon, juiced
  • Kosher (or coarse) salt and pepper, to taste
  1. Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 15-20 minutes.
  2. Drain the potatoes and return them to the pot, uncovered, with off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, which is good for potato salad purposes.)
  3. While the potatoes are cooling, combine all the other ingredients together in a large bowl. Adjust flavors to taste.
  4. When the potatoes are cool, add into the large bowl and toss lightly to coat with the dressing.

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