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CREAMY DIJON-DILL POTATO SALAD
(Serves 12)

 

I’m sticking to the classic salads for my BBQ, and there’s nothing more classic BBQ than a good home-style potato salad.  This one is rich in flavor, but still light and fresh thanks to the dill and lemon juice.  There’s nothing worse than mushy potatoes, so make sure to start your spuds off in cold water and to cook them whole. 

3 pounds Yukon gold potatoes, peeled (leave whole)
Kosher salt and ground black pepper
2 stalks of celery
1 cup mayonnaise (light works fine)
1 small red onion, finely chopped (about ½ cup)
¼ cup tightly packed chopped fresh dill
1-2 tablespoons vinegar
½ lemon, juiced
1 tablespoon Dijon mustard

  1. Put the potatoes in a big pot with enough cold water to cover by
    1 inch.  Season with salt and bring the water to a boil.  Cook just until the potatoes are tender when pierced with a fork, about 25 minutes. 
  2. Drain the potatoes and return them to the uncovered pot off heat.  Let them sit until almost room temperature (cooling them in the warm pot will get rid of any excess water in the potatoes – that’s good!)
  3. Meanwhile, cut the white parts off the ends of the celery stalks.  Cut the stalks in half lengthwise and then across into 1/4 inch slices.  Stir celery, ¾ teaspoon salt, and the remaining ingredients together in a large serving bowl.
  4. When they are cool, cut the potatoes into 1-inch pieces and add them to the bowl as you go.  Stir gently until all the potatoes are coated with dressing.  You can make the salad a couple of hours in advance.  Keep covered at room temperature.  Don’t refrigerate or the potatoes will lose their rich, smooth texture.