Creamy Dill Potato Salad Recipe
Description
This Creamy Dill Potato Salad is a refreshing twist on a classic side dish. It combines tender baby potatoes with a creamy, tangy dressing infused with fresh dill, a hint of mustard, and crunchy vegetables like celery and red onion. Perfect for barbecues, picnics, or as a side to grilled meats, it’s easy to make and always a crowd-pleaser.
Ingredients (Serves 6–8)
For the salad:
2 pounds baby red or Yukon gold potatoes
1/2 cup celery, finely chopped
1/3 cup red onion, finely chopped
2 tablespoons chopped fresh dill (or 2 teaspoons dried)
For the dressing:
3/4 cup mayonnaise
2 tablespoons sour cream or Greek yogurt
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar (optional)
Salt and black pepper to taste
Instructions
Boil the Potatoes
Wash and cut baby potatoes into bite-sized pieces. Place in a large pot, cover with cold salted water, and bring to a boil. Cook for 10–15 minutes until fork-tender. Drain and let cool slightly.
Prepare the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream/yogurt, Dijon mustard, vinegar, sugar (if using), and a pinch of salt and pepper. Stir in chopped dill.
Combine
Add cooled potatoes to the dressing. Add celery and red onion. Gently fold everything together until well coated.
Chill & Serve
Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with extra dill before serving.
Nutrition Information (Per Serving, approx. based on 8 servings)
Nutrient Amount
Calories 210
Total Fat 14g
Saturated Fat 2.5g
Cholesterol 10mg
Carbohydrates 20g
Dietary Fiber 2g
Sugars 2g
Protein 2g
Sodium 300mg
Note: Nutrition may vary based on specific ingredients and brands used.
Time Required
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling/Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Q&A
Q: Can I make this potato salad ahead of time?
A: Yes! It’s actually better when made a few hours ahead or the night before. The flavors intensify as it chills.
Q: Can I use dried dill instead of fresh?
A: Absolutely. Use 2 teaspoons of dried dill in place of 2 tablespoons fresh. Start with less and adjust to taste.
Q: Can I make this vegan?
A: Yes. Substitute mayonnaise with vegan mayo and use dairy-free yogurt instead of sour cream.
Q: What type of potatoes are best?
A: Waxy potatoes like red potatoes or Yukon golds hold their shape best and have a creamy texture.
Q: How long does it last in the fridge?
A: Store in an airtight container for up to 4 days.
Q: Can I add eggs or bacon?
A: Definitely. Chopped hard-boiled eggs or crispy bacon bits are popular additions for e
xtra flavor.