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    Home » Recipes » Paleo Recipes

    Dill Potato Salad Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Potato salad is a staple side dish at any BBQ, block party, or picnic during the spring and summer months. While most pre-made potato salads are super convenient to just grab at your local grocery store, they can be full of unhealthy ingredients like preservatives, sugar, and bad oils.

    Dill Potato Salad

    Making a homemade version can seem intimidating, you don't want to end up with over or undercooked potatoes, but here we've created a potato salad that is pretty simple to make and easy enough to adjust to your own liking.

    We made it with white potatoes, and yes, white potatoes are okay to eat on Paleo! Now, during your next backyard BBQ, you'll be able to serve a side dish without having to explain why you chose sweet potatoes over white ones. Your guests won't even realize it's a Paleo dish.

    We chose Yukon Gold potatoes for their rich and creamy texture, but other potatoes will work just as well. The trick is to peel them and boil them whole, so they don't start to flake and break apart while cooking.

    Just make sure you can pierce the potato easily with a knife, so you stay away from undercooked potatoes; no one likes a potato salad when the potatoes are still crunchy.

    This particular salad can be adjusted to your liking by adding more or fewer anchovies to change up the umami flavor, and you can add more acidity with either more lemon juice or apple cider vinegar if your taste buds like things a little zingier.

    You can even try adding 2 hardboiled eggs to the dish to add additional creaminess and flavor. This can be made in advance and stored for up to 2 days.

    Dill Potato Salad Recipe

    SERVES: 4 PREP: 10 + 30 min COOK: 15-20 min

    Ingredients

    • 2 lbs. Yukon Gold potatoes, peeled
    • 2 celery stalks, finely diced
    • ¼ red onion, finely chopped
    • 3 tbsp. fresh dill, chopped
    • 3 anchovy filets, finely chopped
    • ½ cup homemade mayonnaise
    • 2 tsp. Dijon or homemade mustard
    • 1 tbsp. lemon juice
    • ½ tbsp. apple cider vinegar
    • Sea salt and freshly ground black pepper
    Dill Potato Salad Recipe Preparation

    Preparation

    1. Place the whole potatoes into a large pot and fully cover with water, season with salt and bring to a boil.
    2. Cook the potatoes for 15-20 minutes or until tender when pierced with a knife.
    3. Drain and allow to cool completely.
    4. Cut the potatoes into 1-1 ½ inch pieces.
    5. In a large bowl, stir together the anchovy filets, mayonnaise, Dijon, lemon juice, and apple cider vinegar. Season to taste with salt and pepper.
    6. Add the potatoes, celery, onion, and dill and gently mix to combine.
    7. Taste and adjust the seasoning if needed.
    8. Serve chilled or at room temperature.

    📖 Recipe

    Dill Potato Salad Recipe

    Dill Potato Salad Recipe

    An amazing potato salad with homemade mayo, red onions and dill. A great one for those who have no fear of white potatoes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 15 minutes mins
    Total Time 55 minutes mins
    Course Salad
    Cuisine American
    Servings 4 people
    Calories 383 kcal

    Ingredients
      

    • 2 lbs. Yukon Gold potatoes peeled
    • 2 celery stalks finely diced
    • ¼ red onion finely chopped
    • 3 tbsp. fresh dill chopped
    • 3 anchovy filets finely chopped
    • ½ cup homemade mayonnaise
    • 2 tsp. Dijon or homemade mustard
    • 1 tbsp. lemon juice
    • ½ tbsp. apple cider vinegar
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Place the whole potatoes into a large pot and fully cover with water, season with salt and bring to a boil.
      2 lbs. Yukon Gold potatoes, Sea salt and freshly ground black pepper
    • Cook the potatoes for 15-20 minutes or until tender when pierced with a knife.
    • Drain and allow to cool completely.
    • Cut the potatoes into 1-1 ½ inch pieces.
    • In a large bowl, stir together the anchovy filets, mayonnaise, Dijon, lemon juice, and apple cider vinegar. Season to taste with salt and pepper.
      3 anchovy filets, ½ cup homemade mayonnaise, 2 tsp. Dijon or homemade mustard, 1 tbsp. lemon juice, ½ tbsp. apple cider vinegar, Sea salt and freshly ground black pepper
    • Add the potatoes, celery, onion, and dill and gently mix to combine.
      2 celery stalks, ¼ red onion, 3 tbsp. fresh dill
    • Taste and adjust the seasoning if needed.
    • Serve chilled or at room temperature.

    Nutrition

    Calories: 383kcalCarbohydrates: 43gProtein: 6gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 14mgSodium: 216mgPotassium: 1074mgFiber: 5gSugar: 3gVitamin A: 889IUVitamin C: 56mgCalcium: 60mgIron: 3mg
    Keyword dill, potato, salad
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Recipes, Paleo Salad Recipes, Paleo Sides, Veggies and Appetizers Tagged With: cooking: fast cook, cooking: stovetop, diet: dairy-free, diet: low-fodmap, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Budget-Friendly Recipes, Paleo Kid-Friendly Recipes

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    5 from 1 vote (1 rating without comment)

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