Red Bliss Potato Salad with Dill: Crisp celery, onion, Dijon mustard and eggs, gives it a satisfying crunch and flavor. This classic Summer salad feeds a crowd, and is perfect for BBQs, potlucks, and to last during the week.
Red Bliss Potato Salad with Dill
©Eazy Peazy Mealz by EazyPeazyMealz.com
Pin it to your Summer Sides board to SAVE it for later!
Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes!
Red Bliss Potato Salad with Dill
Hello, this is Sara from Life’s Little Sweets! Red bliss potato salad is spectacular. I make it often and have done so for years and am only now sharing it. This Red Bliss Potato Salad with Dill recipe evolved by watching my mom make potato salad and by then combining her best with my own tastes and pursuit of that perfect balance in texture and flavor. I include tips for success with this recipe below.
Tips for Success for Red Bliss Potato Salad with Dill Recipe
Have you ever had a potato salad that is just “blah”? By just paying attention to a few details, you can make this recipe a standout as well as apply these tips to any other potato salad recipe!
- When boiling water, put the cut potatoes in the water before turning on the heat, this way you will avoid pouring potatoes into boiling water, yikes!
- To infuse the potatoes with flavor, add 1 tablespoon kosher salt to the water.
- After the water comes to a boil it taked the potatoes 20 minutes more to cook. I like the potatoes to crumble slightly, if you prefer them to be more firm, cooke for 15 minutes. Poke a larger piece with a fork; potatoes are ready when the fork slides out easily.
- To prevent further cooking, drain potatoes in the colander and rinse in cold water.
- Then chill potatoes well before mixing them with the other ingredients.
- Fresh dill is preferable to dried dill. It adds a fresh, Summer flavor to this recipe. A finished recipe is always the sum of its ingredients; therefore, fresh versus limp herbs are always best.
- Keep sprigs of fresh dill hydrated in water in your refrigerator.
- To infuse the salad with wonderful flavor, make the recipe the day before it is needed and refrigerate it overnight.
- Adjust ingredients to suit taste preference and dietary needs (i.e. more or less salt, pepper, mustard, mayonnaise, celery, or onion).
- Do not freeze, potato salad; it refrigerates well for 3+ days, depending upon the temperature of your refrigerator.
- To prevent harmful bacteria in the salad, do not let it sit out. Rather refrigerate or place in cooler with ice, after serving.
Other Potato Recipes You Might Love
- Super Easy Mashed Potatoes
- Mashed Loaded Sweet Potatoes
- Hobo Potato Veggie Packets
- Sweet Potato Harvest
- Creamy Potato Soup
If you are looking for another easy recipe to bring to a gathering or to make at home, try my Lemon Garlic Hummus and for a simple, Summer salad dressing, check out Lemon Dijon Dressing (P.S. You make it in a mason jar!).
Thank you for reading, I enjoyed sharing this Red Bliss Potato Salad with Dill recipe with you here on Eazy Peazy Mealz!
Red Bliss Potato Salad with Dill
Ingredients
- 5 pounds of Red Potatoes leave skins on, wash, cut away any bad parts and cut into 3/4 inch pieces
- 1 cup 6 ounces chopped celery
- 1/2 cup 3 ounces yellow onion, chopped
- 2 large hard-boiled eggs chopped
- 1/2 cup .6 ounces fresh dill, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt for infusing flavor while boiling the potatoes
- Salt and pepper to taste for serving
Instructions
- Prepare and cut potatoes, celery, onions and dill.
- In a large pot, put cut potatoes into water, and add 1 tablespoon of salt and stir.
- Bring water to a boil and reduce heat to medium.
- Cook for about 20 minutes (check at 15), or until desired firmness is reached.
- Drain potatoes completely. Then rinse in colander and chill with cold water.
- Refrigerate until potatoes are completely chilled throughout.
- While potatoes are boiling, you can also boil the eggs in a separate pan by bringing water to a rolling boil, spoon each egg in, turn heat off and let them sit in the water for 10-12 mins.
- Then, spoon eggs out of the water, rinse and soak in cold water to prevent them from cooking further. Then place into a bowl and refrigerate until chilled.
- When they are completely chilled, remove shells from eggs and chop.
- Combine chilled potatoes, chopped celery, chopped onions, fresh chopped dill, chopped hard-boiled eggs, mayonnaise, Dijon mustard. You can add any additional salt and pepper to taste now or before serving. Garnish with extra dill sprigs. You can serve right away or chill in the refrigerator overnight to fully marinate flavors.
Video
Notes
Large Bowl
Colander
Slotted Spoon (heat safe) *for testing boiling potatoes
Kitchen scale
Kitchen Scale
Wusthof Chef Knife for chopping vegetables. This is my favorite brand of knives. Excellent steel!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!Pin to your Summer Salads board:
buy csgo says
How goes it, great web site you’ve gotten presently
Chelsea says
Such a yummy, simple salad! It was a total hit! Thanks for sharing!
Jen says
This was so delicious! I will never buy store bought again. One taste and you’ll be hooked too.
Steph says
Looks amazing! We are huge potato salad lovers here so I’ll be adding this one to next week’s menu!
Anna says
Perfect summer side dish! I always double the dill because I love it!
Toni says
This was SO good! I love the combination of flavors!
Lindsey says
This potato salad is always a hit wherever I go. People ask me for the recipe all the time. I do cut down on the celery a bit and finely dice it.