Oh Pioneer Day, you’re almost here again. When we moved to Utah we had heard about Pioneer Day, but I especially had never experienced it nor did I know just what a huge deal it really is. I mean, it’s like a second 4th of July just with a different meaning. It’s pretty much awesome. However, it is another day full of BBQ’s, Potlucks, and treats so you need to have a few recipes ready to go like this Pioneer Cobbler, easy J-Dawgs Hot Dogs with an awesome sauce, and these killer blackberry lime bars. This Easy Dill Potato salad for Pioneer Day is really light and wonderful, and it was totally inspired by, Iowa Girl Eats.
A little while ago Kristin posted this awesome recipe for her Mom’s classic potato salad (I don’t know how she can make a simple potato salad look so amazing. Seriously, I think potato salad is so hard to photograph well!) and I was immediately sucked in. I mean, it looked amazing and that’s obviously the first thing that pulls you into a recipe, but what really sold me was that the potato salad uses a dressing that soaks into the potatoes and then light mayo right before serving. I love that! Some potato salads (ehem, tubbed grocery store mayo salad) are so mushy, bland and full of mayonnaise that if you didn’t keel over from a heart attack by the last bite you’ll probably be laying on the couch with a belly ache.
So, we gave this new potato salad a go knowing that anything Kristin makes is usually wonderful, and not only did the recipe exceed our expectations, but it inspired an adapted version that’s just as fantastic! Like I already mentioned, Pioneer Day is a big day around here and we wanted to post a new potato salad recipe that is easy and still a major crowd pleaser. We changed a few things from the original recipe (like using dijon mustard, skipping the paprika and adding delicious dill), and absolutely adored it. We know it will be the perfect addition to your BBQ!
Easy Dill Potato Salad for Pioneer Day
- 4-5 Potatoes, chopped, and boiled until tender, chilled in a bowl in the fridge
- ½ Cup Olive Oil Mayonnaise
- 1 to 2 Teaspoons Dry Dill, or to taste (we love dill so ours was almost 2 teaspoons)
- Salt to taste
- 4 Boiled Eggs, chopped
- ¼ Cup Canola Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Fresh Lemon Juice
- ¼ Teaspoon Sugar
- ½ Teaspoon Dijon Mustard
- Pinch of Salt and Pepper
- After you have drained the potatoes put them in a large bowl and place in the fridge to chill while you mix up the dressing.
- Whisk together the dressing ingredients and carefully dress the potatoes, folding to evenly coat. Chill for one hour or up to overnight.
- minutes before serving stir together the dill and mayonnaise and fold together the mayo mix, eggs and potatoes. Chill for an additional 30 minutes and serve.