This Creamy Dill Potato Salad is a fantastic meal prep option for sailing, school, or work. It’s also a delicious side for BBQs and potlucks. It’s very simple to make and tastes like a fresh summer’s bounty.
I think I was around the age of ten when I was introduced to potato salads. Growing up in an Italian/Trini household I skipped a lot of traditionally North American foods and traditions. The only potato salads I had were at friends houses, and they were honestly really terrible. Loaded with too much mayo and tossed with flavourless cabbage, it just wasn’t the dish for me.
Try this delicious Trini Mango Chutney!
In the last year though, I was introduced to a super delicious potato salad at my place of employment that my boss made for us one day. It was fresh, delicious, not drowning in mayonnaise, and utilized the fresh herbs we grew out back all summer. That potato salad changed the game for me, and I’ve finally recreated it!
It uses only 4 flavourful ingredients: potato, celery, red onion, and dill! It will definitely turn all you potato salad haters into potato salad lovers (like me). Simple toss all ingredients together with a few tablespoons of mayonnaise et voila!
For a vegan version, I managed to find this Matouk’s egg-less mayonnaise at the Cash n’ Carry in Sint Maarten. You could also make your own using a non-dairy milk (soy milk is cheap and easy to find in the Caribbean) and neutral oil. Otherwise, normal mayo works just as well!
Keep on reading for the full recipe for this Creamy Dill Potato Salad.
Creamy Dill Potato Salad
- Pressure Cooker
- 2.5 kg Yukon potatoes cut into 1½" cubes
- 3 celery stalks diced
- 1 small red onion diced
- 3-5 tbsp fresh dill chopped
- 2-4 tbsp mayonnaise
- Wash and chop the potatoes. Put the potatoes into your pressure cooker with ½ cup of water. Cook at high pressure for 5 minutes. Quick release the pressure. Pour the cook potatoes into a colander and rinse with cool water to stop them from cooking further. I like to place mine on top of the boat to let the wind cool them quicker.
- While the potatoes are cooking, dice all the vegetables and place them in a large bowl. Place in fridge until the potatoes are cool. Once cool, add to the vegetables and toss together with a few tablespoons of mayonnaise. Add as much or as little of mayo as you prefer. If you desire, add a touch of salt or pepper to taste.
- Eat immediately or keep in fridge until ready.