Ever been at a summer BBQ, fork in hand, about to dive into a creamy, tangy bowl of potato salad, and wondered, “Where did this yumminess come from?” Well, wonder no more!
Potato Salad History
Potato salad has a richer history than most realize. Starting off in Europe (thanks to the Spanish introducing the potato from the New World), early versions were quite simple. Imagine boiled potatoes mixed with wine or vinegar – quite a leap from today’s mayo-laden goodness, right?
But as the potato journeyed through Germany, things started to get interesting. The Germans introduced a warm salad, marrying potatoes with bacon, onions, and vinegar. Called “Kartoffelsalat,” it’s still a beloved dish in Germany today. By the time potato salad crossed the ocean to the US, it began embracing mayo, mustard, and a bunch of other tasty mix-ins.
Versatility of the Potato
So why’s potato salad so popular at picnics and BBQs? Well, not only is it delish, but it’s also versatile! There are endless variations – think Southern-style with a mustard kick, or a refreshing Greek version with olives and feta. No wonder this dish has wooed generations worldwide.
This creamy potato salad is perfect for your picnic. We’ve roasted our potatoes and added fresh crunchy veggies and herbs. The fresh dill adds a great flavor.
This creamy potato salad recipe is fresh and light with all the dill and zingy mustard. It's a perfect side dish for heavy burgers and also light grilled fish. It's a slightly spicy potato salad with BBQ Sweet Heat seasoning.
Notes
Potato salad is a delicious side dish to barbecue chicken or burgers and dogs. It's better the second day.
You can also just boil potatoes in slated water, then drain well and add to the dressing.
Ingredients
- 8 large yukon gold or red potatoes
- Dressing
- 1 1/2 cup mayonaise
- 1/4 cup dijon mustard
- 1/4 cup fresh dill, chopped fine
- 5 stalks of celery, diced
- 1/2 green onions or chives, diced
- 1 jalapeno, diced (optional)
- 2 Tbsp Sauce Goddess Sweet Heat seasoning
- 1/4-1/2 cup Rice vinegar (or white wine vinegar)
- salt and pepper to taste
- Garnish
- 1 Tbsp fresh dill sprigs, chopped fine
- 1 Tbsp fresh chives, chopped fine
- 1 Tbsp fresh parsley, chopped fine
- 1 tsp Sweet Heat
Instructions
- Mix all dressing ingredients in a large bowl.
- Taste to see if it needs salt and pepper. Add as needed.
- Cut the potatoes into chunks.
- Drizzle the potatoes with olive oil and sprinkle with Sweet Heat.
- Roast in the oven until crunchy on the outside.
- Remove from the oven.
- Add to dressing and stir gently.
- Taste to see if it needs salt and pepper now that the potatoes are in it.
- Cool in fridge until ready to serve.
- When ready to serve, add garnish of dill, chives, parsley as much as you want and sweet heat.
