When it comes to summer side dishes few are as popular and versatile as potato salad. A simple mayo based dressing is elevated with a pop of dijon mustard as well as a generous dose of fresh dill and briny capers making this potato salad a great side for a casual cookout or elegant summer dinner party. My Creamy Mustard Dill Potato Salad is easy to make and the ultimate summer side dish.
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Potato salad is a beloved side dish for any cookout and my version takes it to the next level. Mayonaise makes this potato salad creamy while aplle cider viengar and mustard brighten things up. Dill and capers bring a pop of freshness and everything together makes this one of the best potato salads I’ve ever had.
Ingredients for Mustard Dill Potato Salad
- baby potatoes
- mayonaise
- apple cider vinegar
- whole grain or dijon mustard
- kosher salt
- ground black pepper
- fresh dill
- capers
How to Make Mustard Dill Potato Salad
Cut the baby potatoes in half and add them to a saucepan, cover with cold water by an inch. Bring to a boil and cook until fork tender, about 15 minutes. Drain the potatoes.
While the potatoes are cooking prepare the dressing. In a large bowl whisk together the mayonaise, mustard, vinegar, salt, and pepper until combined. Stir in the chopped dill and capers. Add the cooked potatoes to the dressing and toss to combine. Refrigerate for at least 2 hours or up to overnight. Serve chilled or at room temperature. This recipe serves 4-6 but can easily be doubled or tripled if serving a large crowd.
If you like this Mustard Dill Potato Salad be sure to take a look at some of my other recipes!
Chipotle Mashed Sweet Potatoes
Cucumber Tomato Salad with Feta
If you make this Creamy Mustard Dill Potato Salad be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Creamy Mustard Dill Potato Salad with Capers
Ingredients
- 1.5 pounds baby potatoes
- 1/2 cup mayonaise
- 2 tbsp apple cider vinegar
- 2 tbsp Whole grain or dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup fresh dill chopped
- 1/4 cup capers
Instructions
- Cut the baby potatoes in half and add them to a saucepan, cover with cold water by an inch. Bring to a boil and cook until fork tender, about 15 minutes. Drain the potatoes.
- While the potatoes are cooking prepare the dressing. In a large bowl whisk together the mayonaise, mustard, vinegar, salt, and pepper until combined. Stir in the chopped dill and capers.
- Add the cooked potatoes to the dressing and toss to combine. Refrigerate for at least 2 hours or up to overnight. Serve chilled or at room temperature.
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