Dill Potato Salad

A twist on a classic BBQ side dish of potato salad.

Course Main Course, Side Dish

Cuisine American, bbq

Keyword comfort, potato, side

Servings 8

Author Blogger Bree

Ingredients

3 lbs. red potatoes
1 cup mayo
2/3 cup greek yogurt or sour cream
2 Tbl. dried dill weed
4 large green onions snipped
1/2 tsp. kosher salt
1/4 tsp. course ground black pepper
Chopped dill pickles to taste

Instructions

Scrub potatoes and place in a large pot. Cover with water. Bring to a boil over high heat, then turn the heat to medium-low. Cover the pot and cook until potatoes are tender but still firm, about 15 minutes. Drain and cool in an ice water bath until potatoes are cold, about 5 minutes. Leaving skins on, cut into bite-sized pieces and place in a large bowl.
Combine mayonnaise, sour cream, dill weed and green onions in a bowl and stir until blended. Season well with salt and pepper. Add chopped pickles to taste. Pour mayo mixture over potatoes and toss until evenly coated. Cover and refrigerate at least 2 hours or overnight. Stir before serving. Taste and adjust seasoning if necessary.

Notes

*Cooking times can vary greatly on how you prefer your potato salad. Still slightly crisp: 15 minutes Soft but still a bit al dente: 20 minutes Soft all the way through: 22-25 minutes

**These times may vary according to size of potatoes. If your knife goes through with no resistance, it's done all the way through. A little resistance and a lot of resistance defines the second and first cooking times.