A creamy potato salad topped with fresh dill in a white serving bowl on an outdoor picnic table

Nana's Dill Potato Salad



  • 1 egg 
  • 2 tsp Smak Dab White Wine Herb Mustard
  • 1/2 tsp sea salt
  • 2 tsp lemon juice or white wine vinegar, plus more to season
  • 1 cup vegetable or canola oil

Nana's Potato Salad

  • 3 lbs baby yellow or red potatoes, cut in half
  • 1 tbsp kosher salt
  • 1 ½ cups Smak Dab Mayo Recipe 
  • 1/4 cup Smak Dab White Wine Herb Mustard
  • 1/4 cup dill pickle juice, plus 1/4 cup for the dressing 
  • freshly ground black pepper
  • 1/2 tsp sea salt
  • 3/4 cup red onion, finely chopped, soaked in cold water, drained and pat dry
  • 1 cup celery, finely chopped
  • 2/3 cup dill pickles, finely chopped, plus more for garnish
  • fresh chopped chives or green onion for garnish (optional)


Smak Dab Mayo

  1. For a basic mayo, blend together egg, mustard, salt, and lemon juice in a food processor. With the motor running, very slowly drizzle in about a ¼ cup oil. Gradually add in the remaining oil in a slow and steady stream. The mayo should be thick and creamy. Season with salt and more lemon juice if needed.

Nana's Potato Salad

  1. Place potatoes in a large pot, cover with water and add kosher salt. Bring the water to a boil over medium high heat, then reduce to medium low until the potatoes are just tender, about 10-15 minutes. Drain the potatoes well and allow to cool slightly. Cut the potatoes in to bite-sized chunks (if they aren’t already) and place in a bowl. Pour over a ¼ cup of dill pickle juice and gently fold into the potatoes. Chill for 30 minutes. 
  2. In a medium bowl, mix together mayo, mustard and remaining pickle juice. Season with salt and ¼ tsp pepper, to taste. 
  3. To the potatoes, add the red onion, celery, dill pickles, dill, and dressing. Lightly toss everything together and chill for 1 hour. Serve the salad cold and garnish with more dill and chives, if desired.