READY IN 3+ hrs

Spicy Dill Potato Salad

Read Reviews (8)

"After a friend made this for our Labor Day BBQ, I begged him for his recipe. This is the most amazing potato salad you'll ever eat! Everyone at the party was raving about it and wanted the recipe and leftovers." — April

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 35 mins
READY IN 3 hrs 35 mins

Reviews More Reviews

Sep 07, 2010

I'm the person who submitted this recipe, and I've done a lot of tweaking to it. The past several times I've made this, I've cut way back on the chipotle peppers in adobo sauce. I like it really spicy, but the 4 peppers and 1/4 cup of adobo sauce is quite spicy for most people. I usually tone it down to 1 pepper and about a tablespoon or two of the sauce and it still has a nice bite to it.

—April

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Jan 25, 2011

HUGE hit! Super spicy-I needed a chaser:) Unintentionally, I left out the dill completely. I'd probably do it again-it was perfect without! I made my own horseradish mustard w/dijon mustard & horseradish sauce.

—lisa

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11 Ratings

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Sep 27, 2010

Unbelievable salad! the family loved it.

—Jeannine

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Mar 17, 2011

This is SUPER GOOD! I did have to make some adjustments based on what I had, as this was a last minute decision... I had no fresh red or green peppers, but I did have jarred roasted red peppers, so I used those. Used sweet onion in place of red (had none on hand). I did reduce the amount of chipotles and adobo sauce, as per the submitters review, because my little guy was eating this too, whhich ended up being the perfect amount of heat for us, and I had to use dried dill because I had no fresh. This had a wonderfully different flavor from any other potato salads that I've had. I am a lover of chipotle, so I knew this was gonna be a hit, and it was...my little guy had 2 helpings! Thanks for this delicious new way to make potato salad. I will be making it often! Thanks for sharing. :)

—Christina

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Jul 17, 2011

Best potato salad I have ever had. Followed the suggestion on lessening the chipotles/sauce; Definitely still plenty of heat. Had to sub 1 cup of the mayo for nonfat plain yogurt and a little olive oil. Turned out great.

—mervinmfg

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Aug 01, 2011

Wow. This one kinda took words out of my mouth. Time consuming? A little....Worth it? YES. I just made this this afternoon...can't go wrong making a recipe like this on a Sunday afternoon. I also took others advice and cut back on the peppers and sauce. I'm truly blown away. Could almost cry over it. For real. Thanks for the recipe!! :)

—vail0022

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Aug 11, 2011

I'm not a big fan of potato salad, but this was actually pretty good. My family and I all had seconds!

—ItsMegz8322

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Jul 03, 2011

Phenomenal salad. Couldn't stop eating it. I'm serious.

—tracy

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Nutrition

Calories
153 kcal
8%

Carbohydrates
25.8 g
8%

Cholesterol
71 mg
24%

Fat
3.9 g
6%

Fiber
3.4 g
14%

Protein
5.5 g
11%

Sodium
223 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Dill Potato Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 153
** Calories from Fat: 35

% Daily Value *
** Total Fat 3.9g 6 %
** Saturated Fat 0.8g 4 %
** Cholesterol 71mg 24 %
** Sodium 223mg 9 %
** Potassium 604mg 17 %
** Total Carbohydrates 25.8g 8 %
** Dietary Fiber 3.4g 14 %
** Protein 5.5g 11 %
** Sugars 2.9g
** Vitamin A 16 %
** Vitamin C 81 %
** Calcium 5 %
** Iron 17 %
** Thiamin 4 %
** Niacin 18 %
** Vitamin B6 33 %
** Magnesium 12 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.