Description: Summer is here, and there’s nothing better than a refreshing potato salad! This light and delicious dish combines the creamy texture of potatoes, the fresh brightness of dill, and a tangy kick from pickles. It’s the perfect side to complement nearly any protein!
Ingredients:
- 2 pounds small potatoes
- ¾ cup mayonnaise
- 1 small onion, finely diced
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 1 tablespoon lemon juice
- 4 tablespoons fresh dill, finely chopped
- Feedlot Cattle Call to taste
Method:
- Clean the potatoes and add them to a large pan of boiling water.
Cook for about 20 minutes or until the potatoes are fork-tender. - In a large mixing bowl, stir together the mayonnaise, onion, mustard, olive oil, garlic, lemon juice, dill, salt, and pepper.
- Slice the cooked potatoes into ¼.
- Combine the chopped potatoes with the sauce in the mixing bowl and stir to coat the potatoes.
- Leave the salad to cool at room temperature, then store covered in the fridge.
Hot Tip:
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For a little added fun, try adding bacon, boiled eggs or both!