Creamy Dill Pesto Potato Salad Recipe
This dill pesto potato salad uses śmietana, pickles, and wholegrain mustard for a bold, herby dressing. Ready in 30 minutes and even better made ahead.
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Equipment
- large pot
- mixing bowl
- small bowl
- whisk
- sharp knife
- cutting board
- colander
- measuring cups and spoons
Ingredients
Salad
- 900 g baby Yukon Gold potatoes halved
- 4 large eggs hard-boiled and chopped
- 3 green onions thinly sliced
- 3-4 cornichons or half-sour pickles; finely chopped
- 3 tablespoons fresh dill chopped, plus more to finish
Dressing
- 1/2 cup śmietana or half sour cream and half Greek yogurt
- 1/3 cup dill pesto plus a little more if needed
- 1 tablespoon wholegrain mustard
- 1 tablespoon lemon juice
- 1 teaspoon pickle brine
- 1/8 teaspoon crushed celery seed
- Salt and black pepper to taste
Instructions
- Cover 900 g baby Yukon Gold potatoes with well-salted water. Bring to a boil, then cook 12 to 15 minutes until fork-tender but not falling apart. Start checking at 12 minutes. Drain.
- While the potatoes are still warm, toss them with 1 teaspoon pickle brine and a small pinch of salt. Warm potatoes absorb seasoning better than cold ones. Spread them out and let them cool to room temperature.
- Meanwhile, hard-boil 4 large eggs: cover with water, bring to a boil, reduce the heat, and simmer for 10 minutes. Transfer to cold water, then peel and chop.
- Thinly slice 3 green onions. Finely chop 3-4 cornichons. Chop 3 tablespoons fresh dill.
- In a small bowl, whisk together 1/2 cup śmietana, 1/3 cup dill pesto, 1 tablespoon wholegrain mustard, 1 tablespoon lemon juice, and 1/8 teaspoon crushed celery seed until smooth. Season with Salt and black pepper.
- Once the potatoes are fully cooled, fold in the dressing until evenly coated. The dressing clings to cooled potatoes instead of sliding off and going watery.
- Fold in the chopped eggs, green onions, pickles, and most of the dill. Fold gently so the eggs stay in pieces and the potatoes don't break down.
- Taste. Add more dill pesto by the tablespoon if you want it bolder, and add salt only if it needs it.
Notes
Season the potatoes while they are warm.
Cool completely before adding the dressing.
Nutrition
Serving: 1cupCalories: 257kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 122mgSodium: 477mgPotassium: 757mgFiber: 4gSugar: 3gVitamin A: 695IUVitamin C: 33mgCalcium: 101mgIron: 2mg
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