Labor Day is just around the corner, and if you are like me, you are looking to celebrate with family and friends, and maybe even squeeze in one last BBQ or Potluck, complete with this dill potato salad, before the cold weather comes.
We all love those summer time American BBQ Classics, like a cold pasta salad, or that creamy, eggy, potato salad. So I have decided to remake this classic potato salad, adding in some beans for fiber and protein, while keeping true to the flavors, textures, and creaminess of that classic Amish potato salad. Dill is a great summer herb with a fresh, bright, even tangy flavor.
Dill also provides a wide range of health benefits, and is used medicinally around the world. Here are a few of the lovely benefits you will receive from the dill in this potato salad:
- Dill stimulates the digestive juices naturally present in your body, working as a natural digestive aid.
- It is a good source of calcium.
- Dill boosts immunity by preventing microbial infections.
- Dill is anti-inflammatory, which can aid in arthritis and other inflammatory diseases.
So yes, you can have your potato salad and eat it too!
You may notice I sadly do not have enough beautiful photos to showcase this amazing potato salad. Some days after I cook, I get hungry, and take only a few photos of the food, some of which do not turn out so well. The day I made this dill potato salad must have been one of those days. I was digging through all of my photos thinking I had lost the photos I look for this post, and I finally found 3 lonely photos of this dish, 2 of which were just not so good. This potato salad however, is amazing, and is the perfect addition to your BBQ if you are looking for a healthier spin on that summer time classic, traditionally packed with eggs and mayo. I hope you love it!
I added beans to mine, what is in your favorite potato salad?
- 5-6 Red Potatoes
- 4 tbsp Dill
- 1 tbsp Dijon Mustard
- 1 cup Yogurt
- ¼ tsp Salt
- ¼ tsp Pepper
- ½ of a Red Onion
- 1 can Cannelloni Beans
- Boil the red potatoes with their skins on for about 15 minutes until fork tender, but not mushy.
- Rinse and drain the can of beans.
- Chop ¼ cup red Onion, and 4 tbsp fresh dill.
- Whisk together yogurt, dill, onion, mustard, salt, pepper, and red onion for the sauce.
- Drain the potatoes and rinse under cool water
- Once the potatoes are cool enough to handle, cut into quarters or cubes.
- Mix the potatoes, the sauce, and the can of beans together.
- Serve immediately or chill in the fridge for a few hours, or up to 2-3 days.