Creamy Dill Potato Salad
This refreshing and tangy potato salad is the ultimate side dish for any summer gathering. Featuring tender Yukon Gold potatoes coated in a velvety, herb-infused dressing made from mayonnaise, sour cream, and fresh dill, it strikes the perfect balance between richness and bright, herbaceous notes. A touch of Dijon mustard and crisp celery add depth and texture, ensuring a crowd-pleasing addition to any picnic or casual weeknight dinner table.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 8 servings 1x
- Category: dinner
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 lbs Yukon Gold potatoes
1 cup full-fat mayonnaise
1/2 cup sour cream
1/4 cup fresh dill, finely chopped
1 tablespoon Dijon mustard
2 stalks celery, finely diced
1/4 cup red onion, finely diced
Salt and black pepper to taste
Instructions
Clean potatoes and chop into uniform one-inch cubes.
Place potatoes in a large pot, cover with water by two inches, and boil for 15 minutes until tender.
Drain well and return potatoes to the warm pot.
In a medium bowl, whisk together the mayonnaise, sour cream, dill, and Dijon mustard.
Gently fold the dressing into the warm potatoes along with the diced celery and red onion.
Season with salt and pepper to taste.
Serve immediately or refrigerate for at least one hour to allow flavors to meld.
Notes
Soak diced red onions in cold water for 5-10 minutes if you prefer a milder, less pungent flavor. Serving the salad after it has chilled allows the flavor profile to deepen significantly. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Find it online: https://itisrecipes.com/creamy-dill-potato-salad/