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Zingy Potato Salad with Dill


· 3 pounds small red potatoes

· Kosher salt

· 1 cup mayonnaise

· 1 cup plain Greek yogurt

· 2 tablespoons Dijon mustard

· 2 tablespoons whole-grain mustard

· 1/2 cup chopped fresh dill

· 1/2 cup chopped celery

· 1/2 cup chopped white onion

· Pepper Sauce Fermenté


Boil potatoes just until fork tender. Set aside and allow to cool.

Set aside onions and celery.

Whisk together all remaining ingredients in a bowl.

Once the potatoes are cool enough, quarter them.

Cover potatoes with mixture and add onions and celery. Fold together until well incorporated.

Set in refrigerator and allow to cool completely before serving.

**Ashleigh Aldridge of D'Evereux Foods in Natchez, Mississippi**