Potato Salad with Garlic and Dill

The end of summer is near. As much as that is a bit saddening, I think most of us Wisconsinites look forward to the upcoming fall and winter seasons. I know I do. I will miss the nightly grill sessions, the full day of smoking meats, and some of the foods that define summertime such as corn, burgers, and delicious salads. As much as I will miss these meals, I also look forward to fall time meals such as soups and hearty stews.

Summer is not over though. Granted, we are having some fantastic weather in Wisconsin where it is sunny and in the mid-seventies, but the grill is still fired up, and those things such as grilled corn, and potato salad are still flowing. It’s our way of holding on before we are bundled up in our jackets, and shaking in our boots to stay warm. With that said, I bring you this potato salad that was the perfect side dish to, well, pretty much anything.

Potato Salad with Garlic and Dill Recipe

Now I have made some pretty fantastic potato salads, and I know everyone simply loves my mother-n-law’s version, but I came up this dill and garlic potato salad that simply blew me away. To say the least, I thought it was something wonderful. A great garlic punch is balanced out by the dill and scallions and some creaminess from a touch of mayonnaise. Enough said, let’s get started.

Ingredients: [Print this Recipe]

  • 18-20 small red potatoes, cleaned, and boiled until fork tender
  • 2 cloves of garlic, minced
  • 1 tbsp cilantro leaves, chopped
  • 2 tbsp fresh dill, chopped
  • 3 tbsp mayonnaise
  • pinch of salt
  • pinch of cracked black pepper
  • 1 green onion, thinly sliced

This potato screams summer, and again, it is packed with this bright garlic and dill flavor that just opens your palette.

Start by bringing a large pot of water to the stove. Add in the potatoes, whole, and bring it to a medium-high heat. During this time, Add the remaining ingredients to a mixing bowl.

Ingredients for making a potato salad

When the potatoes are for tender, remove them with a slotted spoon or cooking spider and add them directly to the mixing bowl. Once they are all added, gently toss to cover each of the potatoes. Plate in a nice serving bowl and dig in.

The end result is a thing of beauty. You get these super tender potatoes that are coated with this amazing dressing. When cutting into them, or forking for that matter, you get the great flavor on the exterior while the interior remains soft and creamy. It’s a perfect balance to end any summertime meal. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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