Creamy Mustard-Dill Potato Salad
Warm potatoes get a vinegar splash before the mayo goes on, so the dressing clings instead of pooling at the bottom of the bowl.
- Serves
- 6
- Prep
- 15 min
- Cook
- 20 min
- Written
Method
-
Cover the potatoes with cold water in a large pot, salt the water generously, and bring to a boil.
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Simmer until a knife slides into a cube with no resistance, 12 to 15 minutes.
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Drain and spread the potatoes on a baking sheet to steam off for a few minutes.
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While still warm, drizzle with the vinegar and toss gently, then let cool to room temperature, about 15 minutes.
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Whisk the mayonnaise and mustard together in a large bowl.
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Fold in the potatoes, celery, red onion, eggs, and dill until every piece is coated.
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Season with salt and pepper, cover, and refrigerate at least 1 hour before serving.
Notes
The vinegar step is the one people skip and shouldn’t — potatoes only absorb liquid while they’re warm, so dressing them cold with just mayo leaves the inside bland no matter how much you add. Ten seconds of tossing while they’re still steaming fixes that permanently.
Swap the dill for chives or tarragon if that’s what’s on hand, and pull the eggs if you want it dairy-free-adjacent and lighter. This is the side that belongs next to the ribs and the pulled pork — deli-style, not the vinegar-forward German kind.