Potato salad is a staple for summer BBQs. It seems everyone has potato salad at their BBQs. A great homemade potato salad always vanishing from the table as people go back for seconds. Wouldn’t you like to present The Best Creamy Dill Red Skin Potato Salad at the next BBQ?
The problem with homemade, and even some store-bought, potato salad is hard potatoes. Sometimes, the fork will go through them but, they still aren’t fully cooked. If you let them cook too long, they get mushy.
This recipe uses steamed potatoes to give it the silky, soft texture from perfectly cooked potatoes. A creamy dill red skin potato salad will vanish from your table in no time. Now, get the burgers and dogs ready. I mean hot dogs!
A potato salad with whole, soft potatoes really tastes best. Sometimes, when potatoes are overcooked, they break open in the pot and the water penetrates them making them mushy. However, steaming the potatoes avoids mushy potatoes.
I like using the red skin potatoes not only for their great flavor but, I don’t like spending the time peeling cooked potatoes and burning my fingers. I’m sure you don’t either. In addition, the potato peels are packed full of vitamins.
When I’m deciding on which salad to bring to summer parties, Easy Italian Antipasto Tortellini Pasta Salad always come to mind because it takes little time to make.
How to Make The Best Creamy Dill Red Skin Potato Salad
First, in a large stock pot with steamer insert on high heat, steam the potatoes whole (5 lbs takes about 50 min- remove smaller potatoes as they will cook faster. Let cool. Cut into 1 inch pieces leaving skin on but, discard skin that peels off easily while cutting.
Then, in a medium bowl, mix mayonnaise, dill pickle brine, mustard, vinegar, sugar, salt, pepper, and garlic.
Finally, in a very large bowl, add cut potatoes, dill, chopped celery, eggs, and mayo mixture. Mix well and store in a covered container for several hours or overnight (is best.) Garnish with celery leaves.
It is so easy to make this creamy dill red skin potato salad once you get perfectly cooked potatoes. If you’ve never made potato salad by steaming the potatoes, give it a try. Just make sure you check the readiness of the potatoes because, obviously the smaller ones will cook faster. Remove those and allow them to cool before cutting.
I also like using Hellmann’s Light mayonnaise because I think it is the best! Dill Pickle brine is great to use for potato or macaroni salad to give it flavor so, don’t omit this step but, if you don’t have pickle brine, it will still be a great potato salad nonetheless.
It is so nice sitting on your deck on a nice summer night sipping a Frozen Pineapple Strawberry Margarita or a Watermelon Pinapple Mojito. I just love the hot summer nights and my radio… Yup…Van Halen!
When you need a great potato salad recipe, try the best creamy red skin dill potato salad recipe and watch it disappear. Your guests will love eating a creamy dill potato salad and go back for seconds. Be the one at the BBQ who made the best potato salad.
More from No Plate Like Home:
Tuscan Green Bean Pazanella Salad is a great summer salad to use up your garden veggies.
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The Best Creamy Dill Potato Salad using steamed potatoes to get a creamy potato consistency.
- 5 lb. red potatoes washed with skin on
- 3 cups of Hellmann's mayonaise
- 1 cup of chopped celery
- 6 boiled eggs chopped
- 2 scallions chopped
- 1 1/2 tbsp of dill pickle or Spanish olive brine
- 1 1/2 tbsp ground mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp dried dill
- 1 tsp salt or more to taste
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
In a large stock pot with steamer insert on high heat, steam the potatoes whole (5 lbs takes about 50 min- remove smaller potatoes as they will cook faster. Let cool. Cut into 1 inch pieces leaving skin on but, discard skin that peels off easily while cutting.
In a medium bowl, mix mayonnaise, dill pickle brine, mustard, vinegar, sugar, salt, pepper, and garlic.
In a very large bowl, add cut potatoes, dill, chopped celery, eggs, and mayo mixture. Mix well and store in a covered container for several hours or overnight (is best.) Garnish with celery leaves.
If you are limited with time, you may boil potatoes for 30 minutes or so depending upon the size of the potatoes. When a fork comes out rather easily, the potatoes are done. Do not overcook or they will get mushy.