I love using this as a side dish to seafood. It goes great with grilled salmon and asparagus, or even bratwurst and sausage. The best part is, since it’s served warm you don’t have to wait for the potatoes to cool off before making it. The recipe calls for Yukon Gold potatoes, but red potatoes work great as well.
Warm Dill Potato Salad
Ingredients
- 4 Yukon Gold Potatoes
- 1 Bunch Fresh Dill, Chopped
- 1/4 Cup Diced White Onion
- 1 teaspoon Mustard Seeds
- 1/2 Cup Mayo
- 1/2 Cup Sour Cream
- Salt and Pepper to Taste
Instructions
- Bring a large pot of salted water to boil
- Meanwhile, cube the potatoes into consistent sizes
- Boil for 10-15 minutes until cooked through, but not mushy
- Drain and rinse with cold water to prevent them from become "mashed" potatoes
- Put into a large mixing bowl
- Add the rest of the ingredients
- Stir gently
- Enjoy!
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