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Today in my kitchen, I'm whipping up a true classic: Grandma's potato salad with broth and dill. This dish always takes me back to cozy family gatherings and the wonderful smells from my grandma's kitchen. I absolutely love this light version without mayo, whether it's alongside grilled food or just on its own.
What makes it truly special
What I really adore about this potato salad is how straightforward it is. Juicy potatoes meet fragrant dill, and the warm broth soaks in beautifully, making everything nice and moist. Without mayo, it's not just lighter but also much more flavorful.
Ingredients you'll need
For my favorite potato salad, I use 2.2 pounds of waxy potatoes, preferably small ones. Then add 1 cup warm vegetable broth, a big onion, some canola oil, herb vinegar, and medium-hot mustard. A teaspoon of agave syrup adds just the right sweetness. Radishes for freshness, dill and parsley for that signature flavor, and of course salt and pepper.
How to nail this salad every time
I wash the potatoes thoroughly and boil them in salted water for 15-20 minutes. Meanwhile, I sauté the onions in a bit of oil until clear and pour in the warm broth. I add vinegar, mustard, and seasonings. Then I gently mix the warm, peeled, and sliced potatoes with the dressing. I cut the radishes into thin slices and toss them in. After that, all you need is patience – at least 30 minutes for everything to soak up the flavors.
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My top tricks
A crucial tip from my kitchen: Let the salad sit awhile. The potatoes will drink up the warm broth and develop their full taste. I always go for waxy potatoes since they keep their shape nicely. After boiling, cool them briefly with cold water and they'll peel much easier.
Fun twists to try
I love to play around in my kitchen. Sometimes I throw in smoked tofu or crispy bacon bits. For a lighter version, I swap the oil for plain yogurt. Add Mediterranean veggies for a summery touch, or apples and cucumber for a fruity fresh take.
Keeping it fresh
This salad easily stays good in the fridge for three days. I find it's best to store the dressing apart and mix it in just before serving. In an airtight container, all the flavors stay nicely locked in.
What I pair it with
At our house, the potato salad shows up with grilled foods, but it also works great with veggie patties or as a main dish with crusty bread. For picnics or warm summer nights, it's always the star of the show.
The wonder of dill
Dill makes this salad complete. Its fresh flavor works so well with potatoes and savory broth. I always use fresh dill but add it right before serving so its taste stays strong and bright.
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For my vegan friends
The basic recipe is already plant-based, but sometimes I add some extras. Good olive oil and maple syrup make it even more tasty. A splash of plant-based yogurt creates extra creaminess without making it heavy.
Mistakes to avoid
From my experience, don't overcook the potatoes or they'll turn mushy. I add the dressing bit by bit for perfect results. Warm dressing soaks in better, and fresh herbs should only go in at the very end.
For special occasions
This potato salad joins us at all celebrations – from Christmas dinner to summer parties. It's my go-to for buffets and the perfect thing to bring when I'm invited somewhere.
A rich history
The background of this salad fascinates me. Southern regions use broth, northern areas prefer mayo – every place has its own spin. Our family recipe with dill and broth comes from Southern Germany and has been passed down through many generations.
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My final insider tips
Quality really matters – I only use the best oil and good vinegar. Made a day ahead, it tastes even better. Sometimes I sprinkle toasted pumpkin seeds on top for a nice crunch. Serve it slightly chilled and all the flavors will shine through perfectly.
Frequently Asked Questions
- → Why leave the skins on potatoes for boiling?
- Keeping the skins locks in nutrients and adds more flavor. Plus, the potatoes won’t turn watery.
- → Is it okay to prep the salad ahead of time?
- Definitely, you can make it up to three days before. Letting it sit makes everything taste even better.
- → What's the best type of potatoes to use?
- Go for waxy potatoes like Drillinge. They hold their shape well and don’t get mushy.
- → Why use warm broth instead of cold?
- When everything’s warm, the potatoes soak up the broth nicely and the taste really pops.