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.
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
Calories: 201kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 576mgPotassium: 586mgFiber: 4gSugar: 2gVitamin A: 322IUVitamin C: 25mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!