Dill Potato Salad – A Bright, Herb-Infused Classic
Dill Potato Salad is a creamy and refreshing side dish made with tender boiled potatoes.It features a flavorful dressing infused with fresh dill and tangy ingredients.The salad is typically chilled before serving for enhanced taste.Crunchy elements like onions or celery add texture.It pairs perfectly with grilled meats and summer dishes.Simple, versatile, and always delicious.
Ingredients
- 4 cups potatoes (peeled and cubed)
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- ½ cup celery (chopped)
- ¼ cup red onion (finely chopped)
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water until fork-tender, then drain and cool.
- In a bowl, mix mayonnaise, sour cream, mustard, and vinegar.
- Stir in fresh dill, salt, and pepper.
- Add cooled potatoes to the dressing and gently toss.
- Fold in celery and red onion for crunch.
- Adjust seasoning as needed.
- Cover and refrigerate for at least 1 hour.
- Garnish with extra dill before serving.
Notes
- Use waxy potatoes like Yukon Gold for best texture.
- Avoid overcooking potatoes to prevent mushiness.
- Fresh dill provides the best flavor.
- Chill before serving for optimal taste.
- Adjust creaminess with yogurt or mayo ratio.
- Add pickles for extra tang.
- Season generously after chilling.
- Best consumed within 2 days.