Creamy Dill Potato Salad
Creamy Dill Potato Salad
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 1 teaspoon salt, plus more for boiling
- 1/2 teaspoon black pepper
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup fresh dill, chopped, plus more for garnish
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon granulated sugar
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender but not mushy, about 10-15 minutes.
⏱️ 15 min
- 2
While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until smooth and well combined.
⏱️ 5 min
- 3
Once the potatoes are cooked, drain them thoroughly in a colander. Let them sit in the colander for a few minutes to allow any excess steam to escape and for them to cool slightly.
⏱️ 5 min
- 4
Transfer the warm potatoes to a large mixing bowl. Add the diced celery, minced red onion, and chopped fresh dill to the bowl with the potatoes.
⏱️ 5 min
- 5
Pour the prepared dressing over the potato mixture. Gently fold everything together with a spatula until the potatoes and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes.
⏱️ 5 min
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for several hours or overnight.
⏱️ 30 min
- 7
Before serving, taste and adjust seasoning if necessary. Garnish with additional fresh dill, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Dill Potato Salad
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 1 teaspoon salt, plus more for boiling
- 1/2 teaspoon black pepper
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup fresh dill, chopped, plus more for garnish
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon granulated sugar
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender but not mushy, about 10-15 minutes.
⏱️ 15 min - 2
While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until smooth and well combined.
⏱️ 5 min - 3
Once the potatoes are cooked, drain them thoroughly in a colander. Let them sit in the colander for a few minutes to allow any excess steam to escape and for them to cool slightly.
⏱️ 5 min - 4
Transfer the warm potatoes to a large mixing bowl. Add the diced celery, minced red onion, and chopped fresh dill to the bowl with the potatoes.
⏱️ 5 min - 5
Pour the prepared dressing over the potato mixture. Gently fold everything together with a spatula until the potatoes and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes.
⏱️ 5 min - 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for several hours or overnight.
⏱️ 30 min - 7
Before serving, taste and adjust seasoning if necessary. Garnish with additional fresh dill, if desired.
⏱️ 5 min