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How to Make Spicy Dill Potato Salad - A Step-by-Step Guide

There are few dishes as versatile and beloved as potato salad. Whether it's served at a summer barbecue, a picnic in the park, or as a side dish for a hearty dinner, potato salad is a timeless classic that never fails to please. This recipe for Spicy Dill Potato Salad takes the traditional dish to a whole new level with the addition of spicy flavors and bright dill for a dish that's sure to get everyone talking.

What sets this Spicy Dill Potato Salad apart from the rest is the combination...

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Ingredients

  • 3 pounds russet potatoes, peeled and cubed
  • 4 eggs
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 red onion
  • 2 cups reduced-fat mayonnaise
  • ½ cup horseradish mustard
  • 4 chipotle peppers in adobo sauce, chopped
  • ¼ cup adobo sauce from chipotle peppers
  • 8 sprigs fresh dill, chopped
  • 1 clove garlic, minced, or to taste
  • 1 pinch ground cumin, or to taste
  • salt and ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 3 hrs 35 mins
  • Servings: 12
  • Yield: 12 servings

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into a large bowl, and chill in the refrigerator until cold, about 1 hour.
  • While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Chop the eggs, and place into the bowl with the potatoes.
  • Preheat oven to 425 degrees F (220 degrees C). Cut the bell peppers in half, and remove the seeds, core, and stems. Place the bell peppers onto a baking sheet, cut sides down. Cut the onion in half, and place it onto the baking sheet, cut sides down.
  • Roast the peppers and onion in the preheated oven until the skin of the vegetables has charred in places, about 25 minutes. Remove any large pieces of burned skin, and chop the peppers and onions. Transfer into the bowl with the potatoes and eggs.
  • In a bowl, stir together the mayonnaise, horseradish mustard, chipotle peppers, adobo sauce, dill, garlic, cumin, and salt and pepper until thoroughly combined. Pour the dressing over the potato mixture, and lightly toss until the potatoes, eggs, and vegetables are thoroughly coated with dressing. Chill before serving.

    • Nutrition

    153 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 63mg
    • Sodium: 190mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 6g
    • Vitamin C: 49mg
    • Calcium: 41mg
    • Iron: 2mg
    • Potassium: 604mg

    Categories

    Spicy recipes
    Dill recipes
    Potato recipes
    Salad recipes
    Main recipes