Mustard Dill Potato Salad

Brighten up your next gathering with this tangy and herbaceous Mustard Dill Potato Salad! Featuring tender, creamy baby potatoes tossed in a zesty Dijon mustard and apple cider vinegar dressing, this recipe is elevated by the fresh, aromatic flavors of dill and the satisfying crunch of celery and red onion. Balanced with a touch of honey, this no-mayo potato salad is a lighter, healthier twist on the classic dish, perfect for picnics, barbecues, or any occasion where bold, fresh flavors shine. Quick to prepare and best served chilled, this side dish is a crowd-pleaser that pairs wonderfully with grilled meats, seafood, or roasted vegetables.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Baby potatoes
• 1 teaspoon Salt
• 2 whole Celery stalks
• 1 small Red onion
• 3 tablespoons Fresh dill
• 3 tablespoons Dijon mustard
• 2 tablespoons Apple cider vinegar
• 3 tablespoons Olive oil
• 1 teaspoon Honey
• 0.5 teaspoons Black pepper

Directions

Step 1

1. Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.

Step 2

2. Place the potatoes in a large pot and cover them with water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.

Step 3

3. Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender. Drain the potatoes and allow them to cool slightly.

Step 4

4. While the potatoes are cooling, finely chop the celery, red onion, and fresh dill. Set them aside.

Step 5

5. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, honey, 1/2 teaspoon black pepper, and 1 tablespoon of the chopped dill to create the dressing.

Step 6

6. Cut the cooled potatoes into bite-sized pieces and transfer them to a large mixing bowl.

Step 7

7. Add the chopped celery, red onion, and remaining dill to the bowl with the potatoes.

Step 8

8. Pour the mustard-dill dressing over the potatoes and vegetables. Gently toss everything together until the ingredients are evenly coated with the dressing.

Step 9

9. Taste and adjust seasoning if needed, adding more salt or pepper to taste.

Step 10

10. Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 11

11. Serve the potato salad chilled or at room temperature, garnished with extra dill if desired.

Nutrition Facts

Serving size	1233.5 grams (1233.5g)

Amount per serving	% Daily Value*
Calories	1232

Total Fat 51.40g	66%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 3519mg	153%
Total Carbohydrate 179.20g	65%
Dietary Fiber 15.80g	56%
Total Sugars 18.10g
Protein 20.50g	41%

Vitamin D 0IU	0%
Calcium 199mg	15%
Iron 8mg	45%
Potassium 4249mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 6.5%

Carbs: 56.8%