Step 1: Prepare the Potatoes. Wash your chosen potatoes (red or Yukon Golds work best for this recipe). If using larger potatoes, cut them into uniform 1-inch cubes. If using small new potatoes, you can simply halve or quarter them. Place the potato pieces in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water – this seasons the potatoes from the inside out. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender but not falling apart, typically 10-15 minutes depending on the size.
Step 2: Drain and Cool. Once cooked, immediately drain the potatoes in a colander. Allow them to cool for about 10-15 minutes. It’s important to let some steam escape and for them to cool slightly before adding the dressing. This prevents the dressing from becoming watery and allows the flavors to meld better. You don’t want them completely cold, just warm enough to absorb the dressing.
Step 3: Make the Creamy Dill Dressing. While the potatoes are cooling, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and sugar in a large bowl. Add the finely chopped fresh dill, diced red onion (or green onions), and celery. Season with salt and freshly ground black pepper to taste. Taste and adjust seasonings – this is your chance to make the dressing perfect!
Step 4: Combine and Toss. Gently add the still-warm (but not hot) potatoes to the bowl with the dressing. Using a large spatula, carefully fold the dressing into the potatoes until they are evenly coated. Be gentle to avoid breaking up the potato pieces too much.
Step 5: Chill for Best Flavor. This step is crucial for the ultimate dill potato salad recipe. Cover the bowl tightly and refrigerate for at least 2 hours, or ideally overnight. This chilling time allows all the flavors to meld and deepen, resulting in a much more delicious salad.
Step 6: Serve and Garnish. Before serving, give the salad a good stir and taste again, adjusting seasoning if necessary. Garnish with a sprinkle of extra fresh dill and a pinch of paprika for color. This dill potato salad recipe is best served chilled.