Split-Color Potato Salad with Dill Vinaigrette and Lemon-Herb Dressing

Potatoes tossed in two complementary dressings: one creamy dill vinaigrette and one bright lemon-herb, creating a colorful and refreshing salad.

Cuisine: American

Category: Salads

Prep: 25 minutes. Cook: 15 minutes.

Serves 6.

Ingredients

• 2 lbs, cubed potatoes
• 1/2 cup mayonnaise
• 1/4 cup, finely diced dill pickles
• 1 tbsp dill weed
• 1/4 cup red wine vinegar
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh dill
• 1 tbsp, finely chopped chives
• 1/2 cup, diced celery
• 2 tbsp, sliced green onions

Instructions

1. Step 1: Place 2 lbs cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15 minutes until fork-tender.
2. Step 2: Drain potatoes and let cool to room temperature.
3. Step 3: For dill dressing: whisk together 1/2 cup mayonnaise, 1/4 cup finely diced dill pickles, 1 tbsp dill weed, and 1/4 cup red wine vinegar.
4. Step 4: For lemon dressing: whisk together 2 tbsp lemon juice, 2 tbsp chopped fresh dill, 1 tbsp finely chopped chives, 1/2 cup mayonnaise, and salt to taste.
5. Step 5: Divide cooled potatoes into two equal bowls.
6. Step 6: Toss one bowl of potatoes with 3/4 of the dill dressing and 1/2 cup diced celery until evenly coated.
7. Step 7: Toss the other bowl with 3/4 of the lemon dressing and 2 tbsp sliced green onions until evenly coated.
8. Step 8: Refrigerate for 1 hour before serving to allow flavors to meld.