This classic British Dilly Potato Salad is a refreshing departure from heavy, mayo-laden sides. It features tender steamed potatoes tossed in a bright, creamy dressing made from a blend of mayonnaise and plain yogurt, cut with white wine vinegar and sharp Dijon mustard. The star ingredient is, of course, fresh dill, which pairs beautifully with sweet peas and crisp celery. The result is a dish that is light yet satisfying, with a vibrant herbaceous flavor and a cool, velvety texture. It is perfect for summer picnics, garden parties, or as a healthy side dish for roast dinners. Simple to prepare with pantry staples, this salad tastes even better after chilling for a few hours, allowing the flavors to meld together.
Dilly Potato Salad
Description
This classic British Dilly Potato Salad is a refreshing departure from heavy, mayo-laden sides. It features tender steamed potatoes tossed in a bright, creamy dressing made from a blend of mayonnaise and plain yogurt, cut with white wine vinegar and sharp Dijon mustard. The star ingredient is, of course, fresh dill, which pairs beautifully with sweet peas and crisp celery. The result is a dish that is light yet satisfying, with a vibrant herbaceous flavor and a cool, velvety texture. It is perfect for summer picnics, garden parties, or as a healthy side dish for roast dinners. Simple to prepare with pantry staples, this salad tastes even better after chilling for a few hours, allowing the flavors to meld together.Ingredients
Directions
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Steam the potatoes until tender, about 20-30 minutes depending on size, then peel and cut into bite-sized chunks.
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Cook the peas according to package instructions, then drain and rinse with cold water to stop the cooking process.
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Finely chop the celery and scallions, and chop the fresh dill.
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Allow the potatoes and peas to cool completely to room temperature.
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In a large salad bowl, sprinkle salt to taste and rub a halved garlic clove around the inside of the bowl to infuse flavor, then discard the garlic.
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In a small bowl, whisk together the white wine vinegar, Dijon mustard, sugar, mayonnaise, and plain yogurt until smooth.
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Add the chopped scallions and fresh dill to the dressing and stir to combine.
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Add the cooled potatoes, peas, and chopped celery to the salad bowl.
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Pour the dressing over the vegetables and gently fold everything together until evenly coated.
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Season with freshly ground black pepper to taste.
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Garnish with fresh dill sprigs before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 131.1kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.2mg1%
- Total Carbohydrate 28.9g10%
- Dietary Fiber 3.7g15%
- Sugars 1.4g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
