Fast Campfire Dill Potato Salad Recipe
Take your camping cuisine up a notch with our delicious campfire dill potato salad recipe! Packed with tangy flavors and easy to make, You absolutely gotta give it a go! The perfect accompaniment to pack for a camping trip is a classic potato salad. When getting ready for a camping trip, soft potatoes are a great option because they are easy to make and can be transported with ease.
We adore how this fresh dill potato salad requires just a handful of basic store-bought ingredients! All those carefree summers memories are condensed into this recipe for chilled potato salad. With soft potatoes, cooked eggs, a sauce made of mayonnaise, relish, and mustard, and a plethora of crunchy celery and green onions. The traditional potato salad from our youth may be yours with just a sprinkle of paprika for color.
Methods for Making the Perfect Campfire Dill Potato Salad Recipe
Okay, now that I’ve shown you everything you need and how to make it, I’ll give you some pointers.
Adjust the seasonings to taste as you go along for this campfire dill potato salad recipe. Always start with a small amount, taste it, and then add more if needed. You can avoid over-seasoning your salad by doing this. Always keep in mind that more can be added. None of it can be taken back.
Steam or sauté the potato chunks or whole. Before cooking, I find it easiest to cut the potatoes into 1 inch pieces. However, another option would be to boil the potatoes whole after washing them. In terms of flavor, this campfire dill potato salad recipe improves with time. The day before is ideal if you can spare the time to make it.
Fresh Dill vs Dried Dill For the Campfire Dill Potato Salad
Fresh or dried dill will work in this campfire dill potato salad recipe. Both measurements are mentioned in the recipe, but it is recommended to use fresh ingredients wherever possible. It takes the meal to a whole new level of deliciousness. It also works with dried dill. Because it is always in stock, this is actually what we use 90% of the time. Because the flavor isn’t quite as strong in fresh herbs, you’ll need a little more of them than in dried ones. That’s the main difference.
FAQ For the Campfire Dill Potato Salad from Boondocking Lifestyle
What makes a good potato salad?
I have zero interest in the mayonnaise-covered mush that you often find in grocery stores; it’s tasteless and unappetizing. On the other hand, my favorite potato salad is the kind that incorporates crunchy bits with creamy ones, as well as a good amount of briny pickles and fresh dill, all held together by a well-balanced dressing.
Is it OK to make potato salad a day ahead?
In fact, letting potato salad lie in the fridge over night brings out its best flavor. A more savory experience is achieved as the tastes blend and the potatoes soak up more of the dressing or seasoning.
Is it better to boil potatoes whole or cut up for potato salad?
Alway cut the potatoes into 1/2-inch dice by slicing crosswise. Should potatoes be boiled whole or chopped for potato salad? Prior to boiling, chop the potatoes into small pieces. If you boil potatoes whole, their outsides will become overly mushy and crumbly before the insides have an opportunity to cook.
Side Dishes For Your Campfire Recipes
Campfire Cheesy Potato Stacks Recipe
Campfire Roasted Asparagus with Tomato Aioli Recipe
Easy Campfire Horseradish Potato Skewers Recipe
Fast Campfire Dill Potato Salad Recipe
Equipment
- large mixing bowl
- wooden utensils
- small cast iron pan
- Non-Stick Aluminum Foil Paper
Ingredients
- 24 oz potatoes baby red
- ½ fennel bulb
- 2 teaspoons fresh dill
- 3 tablespoons butter garlic-herb
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoons stone-ground mustard
- ½ cup reduced-fat mayonnaise
- ¼ cup dill pickle relish + 2 tablespoons pickle juice
- ½ teaspoon smoked paprika optional
Video
Instructions
- Build your campfire and let it burn down to coals. Add a great and small covered cast iron pan full of water.
- Halve potatoes; chop fennel (about 1 cup) and dill. Melt butter. Line dutch oven with foil with foil.
- Toss potatoes with butter, fennel, salt, and pepper; arrange in single layer on baking sheet. Bake 15–18 minutes until potatoes are tender. Chill 1 hour until cooled (or keep warm, if desired).
- Combine in large bowl: dill, mayonnaise, pickle relish, pickle juice, mustard, and paprika, if using; whisk until blended. Add potatoes and stir to combine. Serve.
Nutrition
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