With spring beginning to come into full swing and vaccinations increasing, I’m dreaming of the possibility of outdoor gatherings again. Whenever I think about potluck meals, I think of potato salad.
If you are a fan of German potato salad, you will love this vinegar dressing based version. I’ve never met a potato I didn’t like, but I especially enjoy a great potato salad. This one is a bit off tradition. It seems like a lot of vinegar, but it’s definitely more mellow than you think it might be! So, without further ado, I give you Dilly Potato Salad!
- 3# bag potatoes (Russet, yellow, or red all work well)
- 1 Small/medium red onion, or ½ large
- ¼ cup dill relish
- 1 T dried dill weed (I like Litehouse brand)
- ¾ cup apple cider vinegar (I like Bragg’s)
- ¼ cup olive oil, or 2 T olive oil and 1 T vegan mayo
- 1 T whole grain or spicy mustard
- 1 tsp Trader Joe’s onion salt
- Salt and pepper to taste
- Wash and peel potatoes. Note that if you are using yellow or red potatoes, these do not have to be peeled, especially if they are small. Just remove obvious eyes and bad spots.
- Using a mandolin, slice into ¼ inch slices, or slice by hand. I typically slice with the mandolin until about ⅔ of the potato is sliced, then finish by hand to reduce the risk of slicing my fingers.
- In a large soup pot, boil potatoes in enough water to cover potatoes. Salt water generously. Boil until potatoes are soft and break easily with a fork and when stirred, about 15 to 20 minutes.
- While potatoes are cooking, prepare the red onion. Leaving the root end intact, cut off the other end and peel the onion. Cut the onion into fourths, almost to the root. Use the mandolin to slice the red onion into 1/16 inch slices, or slice by hand.
- Once the potatoes are cooked, remove from heat, and drain. Return the potatoes to the pot and let sit.
- Make the dressing. Combine the vinegar, olive oil, mayo if using, dill weed, mustard, onion salt, and salt and pepper. Pour over the potatoes.
- Add the onions and dill relish to the potatoes.
- Mix well and allow to sit, lid on pot, until cool. Potatoes will break apart and absorb the dressing. Onions will “pickle” in the dressing alongside the warm potatoes. Refrigerate and enjoy!
If you try this salad, post about it on Instagram and tag me @annecreates. I’d love to hear about it! As always, I hope you all are safe and healthy.