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Epicurious

New-Fashioned Potato Salad

3.8

(4)

Zucchini and dill add a fresh twist to the classic, which is a winner served with other summer classics, like sandwiches, hot dogs, burgers and barbecued chicken.

Recipe information

  • Yield

    Serves 6

Ingredients

1/2 cup mayonnaise
6 tablespoons distilled white vinegar
3 green onions, minced
4 tablespoons chopped fresh dill
1/4 cup buttermilk
1/2 teaspoon salt
2 medium zucchini (about 10 ounces), trimmed, sliced into very thin rounds
2 1/4 pounds small white potatoes, peeled, sliced into generous 1/4-inch thick rounds
5 peeled hard-boiled eggs, 4 sliced and 1 grated
1 cup thinly sliced celery

Preparation

  1. Step 1

    Combine mayonnaise, 2 tablespoons vinegar, green onions, 3 tablespoons dill and buttermilk in small bowl; whisk to blend. Season with salt and pepper. Cover and chill at least 1 hour or up to 1 day.

    Step 2

    Combine remaining 4 tablespoons vinegar, 1 tablespoon dill and 1/2 teaspoon salt in medium bowl; mix in zucchini. Let stand at least 1 hour and up to 3 hours at room temperature, tossing occasionally. Drain thoroughly.

    Step 3

    Steam potatoes until just tender, about 12 minutes. Cool to just warm, about 10 minutes. Transfer to large bowl. Add sliced eggs, celery and zucchini. Mix in dressing; Season with salt and pepper. Sprinkle with grated egg. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)

TagsPotato SaladSaladPotatoRoot VegetableVegetableZucchiniSquashDillHerbs & SpicesSideDinnerGluten FreeNut FreeVegetarianFourth of JulyBon Appétit
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