A distinctive potato salad featuring fresh dill and a tangy vinegar marinade that creates incredible depth of flavor, perfect as a side dish for barbecues and picnics.
Recipe Details
Ingredients
- 7 medium (about 1.5kg) medium potatoes, any variety
- 120ml green onions, diced
- 120ml neutral salad oil
- 30ml white vinegar
- 10ml fresh dill weed, finely diced
- 10ml garlic salt
- 240ml mayonnaise
- 120ml sour cream
- 120ml celery, diced
Instructions
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Peel the 7 medium (about 1.5kg) medium potatoes and cut any particularly large ones in half to ensure even cooking. Place in a large pot and cover with cold salted water by about 2 inches.
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Bring the water to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes, or until the potatoes are fork-tender but still hold their shape. They should be soft enough to slice easily but not falling apart.
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Drain the 7 medium (about 1.5kg) medium potatoes thoroughly and let them cool just enough to handle safely. While still warm, slice them into 6mm (1/4-inch) thick rounds.
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Layer the warm potato slices in a large casserole dish or mixing bowl, creating even layers for optimal flavor absorption.
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In a separate bowl, whisk together the 120ml green onions, 120ml neutral salad oil, 30ml white vinegar, 10ml fresh dill weed, and 10ml garlic salt until well combined. This creates your marinade.
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Pour the marinade evenly over the layered potatoes, making sure to distribute it throughout all layers. Gently toss to ensure all potato slices are coated.
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Cover the dish and refrigerate for at least 2 hours, though overnight marination produces the best flavor development. The potatoes will absorb the tangy, herbed marinade during this time.
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In a separate bowl, mix the 240ml mayonnaise and 120ml sour cream until smooth and well combined. Fold in the diced 120ml celery for added crunch and freshness.
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Remove the marinated potatoes from the refrigerator and gently fold in the mayonnaise mixture until all ingredients are evenly distributed.
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Taste and adjust seasoning with additional garlic salt or dill if needed. Serve chilled.
Tips
Potato Selection: Waxy potatoes like Yukon Gold or red potatoes hold their shape better during cooking and marinating, but russets work fine too if that's what you have available.
Marination Time: While 2 hours is the minimum, overnight marination creates dramatically better flavor. The longer marination allows the potatoes to fully absorb the tangy dill mixture.
Fresh Dill Importance: Fresh dill is crucial to this recipe's success. Dried dill won't provide the same bright, aromatic flavor that makes this potato salad special.
Temperature Tips: Marinate the potatoes while they're still slightly warm - this helps them absorb more flavor. However, always add the mayonnaise mixture when the potatoes are completely cool to prevent spoilage.
Make-Ahead Perfect: This salad actually improves over time and can be made 1-2 days ahead. It's ideal for picnics, barbecues, and potluck gatherings.
Storage: Keep refrigerated and consume within 3-4 days. Always use clean utensils when serving to maintain freshness and food safety.