Creamy Dill Potato Salad
What BBQ isn't complete without a nice potato salad. Ours uses small creamer potatoes so chopping is minimal, but the flavour is bountiful. Enjoy with our Smoke BBQ Ribs for a complete Side Hustle experience.
Red or Yukon creamer potatoes, 1.5 lbs
Green onions, 1 bunch, sliced, just the green part
1/4 cup fresh dill, chopped
Celery, 3 ribs, diced small
1 Tablespoon Side Hustle Gahhhlic & Things
1 Tablespoon yellow mustard, we like to use French's
1 Tablespoon white vinegar
1 cup mayonnaise
2 tablespoons + 1 teaspoon of salt
- Cut potatoes in half and place into a pot with 2 litres of water and 2 tablespoons of salt. Bring water to a boil and cook potatoes for 7-10 minutes or until a fork pierces them easily. Do not over cook, or your potato salad will be mush. Unless you like it that way, then do as you please.
- While potatoes are boiling, chop your green onions, dill, and celery and put them into a bowl with the Gahhhlic & Things, mustard, vinegar, mayonnaise and remaining salt. Stir together and allow to sit while potatoes are finishing cooking.
- When potatoes are done cooking, drain them and allow to steam in the strainer for 1-2 minutes. This allows any remaining water to drain off or evapourate so the final product isn't watery.
- Add the still hot potatoes to the bowl with the mayonnaise mixture and stir to combine. You can serve this as soon as you would like, or allow to sit over night to let the flavours meld together and become even better. Your choice, no pressure, but I would do this recipe a day in advance to get maximum flavour.