Hands down the best potato salad recipe out there! Light yet so creamy made with plenty of fresh herbs like dill and parsley perfect for family picnics, summer cookouts and gatherings!
Potato salad is definitely one of those dishes you either love or hate. We like a more traditional French style potato salad and steer clear of the ones made with cheese and tons of fatty ingredients. This potato salad is rustic and a bit fancier than the ones your probably used to seeing at a potluck which we bet you almost never scoop into your plate.
To help dress this salad up and give it more taste we loaded it with tons of dill. I don’t know about you guys but the smell of dill makes our mouths water. We love the freshness dill brings to a dish its so fragrant and we took it a step further and even added some dill pickle relish to the dressing. Adding fresh herbs to a dish is a great way to bring out flavour and give it that homemade feeling.
This recipe does use mayo in the dressing, but you can always substitute it for more Greek yogurt or sour cream if you don’t like mayo. To create a creamy base we boiled our eggs slightly under, the yolk adds that extra creaminess to the salad and you also don’t get dry over boiled eggs.
The key is to keep things simple. Simple ingredients like multicolored potatoes to add a pop of colour, whole grain Dijon mustard mixed with dill and parsley tossing everything together while the potatoes are warm. You can either transfer the salad to the fridge to serve cold or at room temperature.
This is the perfect salad to pack up and serve either for Easter Long Weekend at a family picnic while the kids do an Easter egg hunt, going camping or to serve at your next spring/summer party.
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