Print

Creamy Dill Potato Salad

A close-up of a mound of Creamy Dill Potato Salad mixed with red onion and celery, topped with fresh dill.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for classic potato salad featuring a rich, creamy dressing heavily flavored with fresh dill.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, scrubbed and quartered
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh dill, chopped
  • 1/4 cup red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 4 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes immediately and let them cool slightly.
  2. While the potatoes cook, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, celery salt, and black pepper until smooth.
  3. Stir the chopped fresh dill, red onion, and celery into the dressing mixture. If using, fold in the chopped hard-boiled eggs.
  4. Place the slightly warm potatoes in a large bowl. Gently pour about two-thirds of the dressing over the potatoes. Toss carefully to coat without mashing the potatoes.
  5. Add more dressing as needed until you reach your desired creaminess.
  6. Cover the bowl and chill the potato salad in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Notes

  • For the best texture, do not overcook the potatoes; they should hold their shape when tossed.
  • If you prefer a tangier flavor, increase the white vinegar by one teaspoon.
  • You can substitute Greek yogurt for some or all of the sour cream for a slightly lighter salad.

Nutrition

Find it online: https://cookerycourier.com/creamy-dill-potato-salad-recipe/