This is our recipe tester Victoria Walsh’s favourite summer recipe. It has a wonderfully creamy texture with hints of tangy Dijon and dill pickle. Her secret trick is to cook the red onion and peppers with the potatoes for the last minute or two, which mellows any harshness they may have.
Packed To Go
Refrigerate potato salad until cold. Place in a plastic bag or container with a tight-fitting lid. Keep cold. Wrap a few extra sprigs of dill in damp paper towel, then plastic. Scatter over salad before serving.