Dill Potato Salad
Once you have made coleslaw, potato salad is really the same thing but with cooked and cooled potatoes instead of cabbage. You can use all the same variations you would use with your slaw with potatoes! I paired this potato salad with air-fried, bone-in, skin-on bbq chicken.
Ingredients
3 pounds of potatoes boiled 20 minutes & cooled (I used organic yellow potatoes)
1 orange bell pepper chopped
1 large or 2 small red apples chopped
1/2 red onion finely chopped
1 cup shredded carrot
1 cup Primal Kitchen Pesto Mayo
1/3 cup mustard
1/3 cup Bubbie’s Dill relish
3/4 cup fresh dill chopped
1.5 tablespoons fine sea salt
1/2 tablespoons fine ground black pepper
directions:
Add the potatoes to 1-quart water. After the water begins to boil, set a timer for 20- 30 minutes until potatoes are easily peirced with a fork.
While your potatoes cook, chop the bell pepper, apple, and onion. I chopped everything a little bit more finely for this recipe.
When your timer goes off, turn off the burner. Let the potatoes sit for 5 minutes. Then drain the water and run cool water over the potatoes for 5 minutes.
Strain the potatoes and chop them up. I went for a chunkier potato (about 1/2-inch cubes).
Combine all ingredients in a bowl. I didn’t do it this time, but I think a few walnuts on top would have been nice. Sprinkle some extra salt and fresh dill on top, and enjoy!