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  • Nicole Cook

Dill and Chive Potato Salad


3 lbs small golden potatoes, halved

1/4 cup melted butter

salt and pepper

1/2 cup mayo

2 tbsp honey mustard

2 tbsp finely chopped chives

2 tbsp finely chopped dill


1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Toss potatoes with butter, and season with salt and pepper and spread on baking sheet. Bake on your second highest rack for 25-30 minutes (turn at halfway point), or until soft once pierced with a fork. Remove from oven and let sit 5 minutes.

2. Meanwhile in a small bowl mix together the mayo, honey mustard, chives, and dill. In a large bowl toss potatoes with mayo mixture. Enjoy!


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