Creamy Paleo Dill Potato Salad
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I truly enjoy making potato salad so many ways, but this is the one that my kids, hubs, and friends ask for when planning a summer gathering. Growing up my Nana made her coveted potato salad for all special picnics, potlucks, and family occasions. It was an expectation of sorts. I can't take a bite of potato salad or slaw (find that recipe here) without thinking of her and her precise side-show advice on such southern delicacies. Ha, ironically, I don't make my potato salad exactly the same, but I think that's appropriate. It's a recipe meant to become a signature side for each fam-bam. I still credit my sweet (and tangy) Nana for my take on this southern treasure, however!
These are the things I do the same: I mash my potatoes (this is not customary for all), I use dill pickles and sometimes sweet (Nana always used a mixture of sweet + dill relish), and I add mustard (though less than Nana) as well as mayo (of course). What I do differently is seen in my recipe. I like a creamier salad with mayo, and yogurt (yes, you read that right) or cultured sour cream for zing and fresh + dried herbs. Nana's had a little more mustardy zing and always included homemade sweet relish, which I appreciate, but do not prefer. (Shhh. Don't tell her. She doesn't need to know.) Though I now make my tuber salad my own way, I would relish a bite from her loving hands and the confident twinkle in her eyes ANY day. She still wins the prize, but if you enjoy a smooth and refreshing dill + ranch-like, creamy flavor, this is the salad for you. However, the next time you make it… make it your own!
Also, find our other summer worthy sides + savory entrée here for a complete meal!
Andea Beims
Creamy Dill Paleo Potato Salad
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HIVEhomemade | 6/15/2020
Yield: 8-12 Serving
Ingredients:
- 5 lbs. Yukon Gold or Klondike Gold Potatoes, boiled + water strained
- 1 1/2 c. Mayo (we recommend Veganaise, Just Mayo, or Primal Mayo)
- 1/2 c. Organic Sour Cream or Plain Yogurt (If you are keeping things Paleo, OMIT the sour cream or yogurt and simply add more mayo.)
- 3/4 c. Chopped High Quality Pickles (we love Grillo's Pickles)
- 1/4 c. Pickle Juice
- 1/2 c. Diced Green Onions
- 1/4 c. Fresh Finely Chopped Dill (or 3 t. Dried Dill)
- 2 T. Dijon Mustard
- 2 t. Garlic Powder
- 2 t. Onion Powder
- 1 t. Celery Seed
- 1 t. Mustard Powder
- 1/2 t. Pepper
- 1-2 t. Salt to taste (start with 1 t.)
Other Optional Add-ins: - 4-5 Chopped Boiled Eggs
- 1/2 c. Chopped Green Olives w/ Pimentos
- Other fresh herbs such as sage, marjoram, and/or lemon thyme. (Herb enthusiasts may find our herb planting + harvesting guide here, if that interests you.)
Instructions:
Mix all spices + wet ingredients in a bowl. Mash potatoes and let them cool at least to room temperature, then add the dressing mixture. Stir well; add salt + pepper to taste. Every potato salad is different due to potatoes. Taste your finished recipe and add more mustard or juice if it needs more tang, or mayo if you desire more of a creamy texture.
Notes:
- Use russets if you cannot find gold or klondike, but do not use red potatoes for a mashed potato salad. They hold their shape too well, and do not mash into a texture that most want for a mashed potato salad. However, if you're going for a cubed or large chunk potato salad, reds will do!
- When able, potato salad made a day ahead is always the right choice for the most flavor!
try it + tell us what you think!
In comments let us know what you think, how we can help, or suggestions you can offer. We love feedback! Also don't forget to tag us @HIVE_home via insta so we can share your foodie-glee.
CREDITS:
Recipe + Author- Andea Beims
Photos by HIVEhome team-member + Honey in the HIVE- Jessica Collins of https://jessicacollins.photography.
Editing + Publishing by HIVEhome team-member + Honey in the HIVE- Andrea Haney.
Editing - HIVEhome team-member + Honey in the HIVE- Rachel Heppel
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