One of our favorite recipes from the recent Bekah Kate's Cooking Class taught by Chef Lori was this Lambs & Thyme Dilly Potato Salad. It’s a creamy, herby take on the classic potato salad, made even better with the addition of Lambs & Thyme Dilly Dip Mix.
In our cooking class, we shared the exciting news that Lambs & Thyme, which is owned by Bekah Stelling (the same Bekah behind Bekah Kate's ), celebrated its 35th anniversary in 2024.
For over three decades, Lambs & Thyme has been providing exceptional, handcrafted spice blends that add flavor and flair to every dish. This potato salad is a perfect example of how their products, like the Dilly Dip Mix, can take your recipes to new heights.
Ingredients:
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1 packet of Lambs & Thyme Dilly Dip Mix
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3 pounds red or yellow potatoes, cooked, cooled, and cubed
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1 cup diced celery
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1 cup diced onion
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6 slices crispy bacon, crumbled
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¾ cup mayonnaise
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½ cup sour cream
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2 Tbsp lemon juice
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1 Tbsp Dijon mustard
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Fresh ground pepper
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2 green onions, thinly sliced
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Fresh chopped dill for garnish
Instructions:
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Cook the potatoes in salted water until tender. Chef Lori recommends using pasta rocks to salt your water while it comes to a boil.
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Let them cool and cut them into cubes.
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In a separate bowl, mix together mayo, sour cream, lemon juice, mustard, pepper, and half of the Lambs & Thyme Dilly Dip Mix.
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Combine the cooled potatoes, celery, onion, and bacon in a large bowl.
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Pour the dressing over the potatoes and toss gently to coat. Add more Dilly Dip Mix to taste.
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Garnish with green onions and fresh dill. Chill in the fridge for at least an hour before serving.
The Dilly Dip Mix is one of Lambs & Thyme's signature blends and adds a fresh, herbaceous flavor to this potato salad that’s always a crowd-pleaser. If you’d like to learn more ways to elevate your daily dishes, don’t miss out on our future cooking classes. Sign up here.
