Today’s guest post comes from Elizabeth @ A Chronic Venture . Her blog is about sharing a little piece of her life through food and photography.
Hi everyone, I’m Elizabeth and I’m so excited and honored to be guest posting at Virginia Bloggers today! I live in Arlington at the moment, but have been all over this state most of my life. Virginia Beach to Chesapeake to Fairfax to Norfolk to Vienna to Blacksburg to Arlington. I wasn’t kidding.
Anyways, even though the summer is starting to wrap up (back to school commercials and Oktoberfest beers out already!?), there is still plenty much time left for good old-fashioned summer cookouts. I have made this potato salad a few times this summer for various parties and it’s always a winner. Yeah, I said it.
When I was crafting this recipe, I knew that I wanted mustard and dill to play a starring role. And thus dijon-dill potato salad was born. Feel free to use a heavier hand on any of the ingredients if you like certain flavors better. BBQ-goers definitely wouldn’t hate it if you added more bacon to this either…
Dijon-Dill Potato Salad
- 2 lbs. small-medium red potatoes, all generally the same size
- 1 cup mayonnaise
- 2 tbsp. Dijon mustard
- 2 tbsp. whole grain mustard
- 2 tbsp. cider vinegar
- ½ cup dill, chopped
- ¼ cup parsley, chopped
- ½ cup red onion, finely chopped
- ¾ cup celery, chopped
- ½ cup chopped green onion, chopped
- ½ cup cooked bacon, finely chopped
- Salt and pepper as needed
Place potatoes in a large pot and cover with water. Bring to a boil and then lower to a simmer for 10-15 minutes, until barely tender when pierced. Drain the potatoes and place back in empty pot and cover with a kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, whisk the mayo, mustards, vinegar and herbs together in a small bowl and set aside.
When potatoes are done steaming, cut them into quarters, or close to bite-sized pieces; you know, regular potato salad size. Mix chopped veggies and bacon with cut potatoes in a large bowl. Mix dressing in and season as needed with salt and pepper. Best served chilled after a few hours or overnight. Enjoy!
Thanks to Tinsley for reaching out to me to contribute!