This is one of my favorite picnic foods. It's a twist on the old standard mustard potato salad and in my opinion, it's actually better! And as this recipe uses store bought mayonnaise and adds vinegar as well, you needn't worry about the sauce spoiling, as you might with a more traditional creamy potato salad recipe.
Ingredients (serves 6)
2 pounds red potatoes, cut in pieces
1 small red bell pepper, chopped
1 small onion, chopped
6 tablespoons mayonnaise
6 tablespoons plain yogurt
1/4 cup fresh dill, chopped
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon prepared horseradish, white
Instructions
Ensure the potatoes are cut into bite sized pieces and place in a pot of cold salted water. Bring to a boil. Reduce heat to simmering and cook potatoes until just fork tender. Do not overcook or they will break up when you stir them. Drain and cool for 5 minutes. Add chopped bell pepper and onion in large bowl along with the warm potatoes. Whisk mayonnaise and all remaining ingredients in medium bowl. Pour dressing over warm potato mixture; toss gently to coat. Let stand 1 hour. Cover salad and chill for storage. Bring to room temperature before serving.
I first made this for a friend's birthday in 1995 and have been taking it to picnics, particularly Ravinia picnics, the summer home of the Chicago Symphony Orchestra, ever since. It pairs well with just about any food and the dill gives it a fresh, summer taste. I'm using fresh dill, but you can substitute dried if that is all you have access to. The other ingredients are probably already in your pantry or refrigerator.
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| Simple Ingredients |
Ingredients (serves 6)
2 pounds red potatoes, cut in pieces
1 small red bell pepper, chopped
1 small onion, chopped
6 tablespoons mayonnaise
6 tablespoons plain yogurt
1/4 cup fresh dill, chopped
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon prepared horseradish, white
Instructions
Ensure the potatoes are cut into bite sized pieces and place in a pot of cold salted water. Bring to a boil. Reduce heat to simmering and cook potatoes until just fork tender. Do not overcook or they will break up when you stir them. Drain and cool for 5 minutes. Add chopped bell pepper and onion in large bowl along with the warm potatoes. Whisk mayonnaise and all remaining ingredients in medium bowl. Pour dressing over warm potato mixture; toss gently to coat. Let stand 1 hour. Cover salad and chill for storage. Bring to room temperature before serving.
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