5 from 2 votes
Dill Potato Salad
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

The perfect addition to any BBQ pot-luck. This creamy potato salad is full of flavor with just the right amount of tang, featuring Young Living Essential Oil!

Course: Side Dish
Author: Carolyn of Handrafted
Ingredients
  • 6 large Russet Potatoes
  • 6 stalks Celery
  • 7 baby Dill Pickles
  • 4 sprigs Fresh Dill
  • 1 cup Hellman's Mayo
  • 1/2 cup Sour Cream (could be substituted with Greek Yogurt)
  • 1/4 cup Yellow Mustard
  • 1 tsp Sugar
  • 1/2 tsp Onion Powder
  • 8 drops Dill Essential Oil
  • Salt & Pepper to taste
  • splash Apple Cider Vinegar
  • 4 Eggs hard boiled, optional
Instructions
  1. Begin by peeling all six potatoes.

  2. Once peeled and washed cut potatoes into similar sized cubes. Place cubes in a large stockpot and cover with water.

  3. Boil potatoes for 7-10, minutes. 

  4. While potatoes are boiling prep an ice water bath in a separate bowl. 

  5. When potatoes are cooked, but not mushy, remove from heat and strain from water. Add hot potatoes to ice water to stop cooking. Leave them to cool.

  6. Next, prepare your dressing. In a small bowl mix together the Hellmans Mayo, Sour Cream, Mustard, Sugar, Salt, Pepper and Dill Essential Oil. 

  7. Prep the pickles and celery by chopping into small cubes. Then mince fresh dill and put off to the side.

  8. Strain the potatoes from the ice cubes and remove from water. 

  9. Next mix dressing into the bowl of cooked potatoes. 

  10. Finally, add the fresh dill and sprinkle with apple cider vinegar. Stir the mix one more time and place in the fridge to chill. 

Recipe Notes

Chilling is crucial to any potato salad. Chill for at least an hour, overnight is even better.