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EZ Dilly Potato Salad

Written on . Posted in Food.

Labor Day is fast approaching, and summer is revving up its engines to boogie on out! But one thing that never goes out of season is potato salad. While it’s more popular during summer months, it’s still a great side dish all year ‘round.

Here’s a potato salad recipe that’s easy to make and has only a few ingredients. This is another “base recipe” – meaning it’s simple for you to tailor it (free-style) to your own personal taste. Add more vinaigrette and less mayo, or vice versa. Add more or less dill. You decide!

DILLY POTATO SALAD

4 medium to large potatoes such as gold potatoes

4 tablespoons of your favorite balsamic vinaigrette dressing

4 teaspoons of dried dill weed

your favorite mayo

salt/pepper to taste

Cook the potatoes. When done, cut them up into cubes or chunks for your potato salad. While the cut potatoes are still warm, gently mix in the balsamic vinaigrette dressing, dill and salt/pepper. Chill for at least 2 hours or more to let the vinaigrette and dill soak into the potatoes.

After 2 or more hours or right before serving, add your favorite mayo. We’re not going to tell you how much to add since some folks like just a small amount of mayo and others like their potatoes swimming in it! You decide!

After adding mayo, if you want the salad to have more of a vinaigrette kick, gently toss in more vinaigrette. Same with the dill weed. Free-style this recipe your way.