Ingredients
2 lbs red potatoes, cut into 1-inch cubes
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 cup fresh dill, finely chopped
1/4 cup red onion, finely minced
2 stalks celery, sliced thin
Salt and black pepper to taste
Instructions
Step 1: Place the cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10-15 minutes until fork-tender but not falling apart.
Step 2: Drain the potatoes and transfer them to a large bowl. While still warm, drizzle with apple cider vinegar and toss gently.
Step 3: In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper to create the base for your dill potato salad recipe.
Step 4: Add the finely chopped dill, red onion, and celery to the bowl with the potatoes.
Step 5: Pour the dressing over the potato mixture and fold gently with a spatula until every piece is coated.
Step 6: Cover and refrigerate for at least 2 hours before serving to let the flavors develop.
Notes
For the best results, always use fresh dill rather than dried. If you want a lighter version, you can substitute the sour cream with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: dill potato salad recipe, summer side dish, creamy potato salad, red potato salad, picnic recipes
