Secret to the best Creamy Dill Potato Salad in 3 steps
Craving the perfect picnic side? Our easy Creamy Dill Potato Salad uses fresh herbs for the best flavor. Learn the simple recipe today.
Ingredients
- 2 lbs Yukon Gold or red potatoes scrubbed and cut into 1-inch cubes
- 1 cup mayonnaise good quality
- ¼ cup sour cream or Greek yogurt
- ¼ cup fresh dill finely chopped
- 2 tbsp fresh chives finely chopped
- ¼ cup red onion finely diced
- 2 celery stalks finely chopped
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
Instructions
- Step 1: Cook the Potatoes. Place the cubed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork but not falling apart. Drain the potatoes well in a colander and let them cool for about 10-15 minutes.
- Step 2: Prepare the Creamy Dill Dressing. While the potatoes are cooking and cooling, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh dill, chives, white wine vinegar, and Dijon mustard until smooth and well combined.
- Step 3: Combine and Chill. Add the slightly cooled potatoes, finely diced red onion, and chopped celery to the bowl with the dressing. Gently fold everything together with a spatula until the potatoes and vegetables are evenly coated. Season with salt and pepper to taste. For the best flavor, cover the bowl and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
Chef's Tips: Don't overcook the potatoes, or the salad will become mushy. You want them tender but still holding their shape. Allowing the salad to chill is the secret step that makes all the difference in flavor!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations: For extra crunch, add 1/4 cup of chopped pickles or a diced apple. For a bit of protein, add 2-3 chopped hard-boiled eggs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations: For extra crunch, add 1/4 cup of chopped pickles or a diced apple. For a bit of protein, add 2-3 chopped hard-boiled eggs.
