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Creamy Mustard Dill Potato Salad

Creamy Mustard Dill Potato Salad with Capers

Perfect for cookouts and potlucks my Creamy Mustard Dill Potato Salad is the best side dish for summer. With mayonaise, mustard, fresh dill and capers this is the best recipe for homemade posto salad.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4

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.
Keyword 30 minutes or less, easy side dish recipes, side dish for cookouts

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