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Creamy Dill Potato Salad

A white bowl filled with Creamy Dill Potato Salad, topped generously with fresh green dill, sitting by a bright window.
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A straightforward recipe for a classic, creamy potato salad featuring a strong, fresh dill flavor, perfect for gatherings.

Ingredients

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

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 well and let cool slightly.
  2. While potatoes cook, prepare the dressing base. In a medium bowl, whisk together the mayonnaise, sour cream, chopped dill, red onion, vinegar, Dijon mustard, salt, and pepper until smooth.
  3. Once the potatoes are cool enough to handle, cut them into bite-sized pieces (about 1 inch). Place the warm potatoes in a large mixing bowl.
  4. Pour about two-thirds of the dressing over the warm potatoes and gently toss to coat. The warmth helps the potatoes absorb the flavor.
  5. Add the chopped hard-boiled eggs and celery to the bowl. Gently fold them into the potato mixture.
  6. Add more dressing as needed until you reach your desired creaminess. Do not overmix.
  7. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

  • For the best texture, use Yukon Gold or red potatoes as they hold their shape well after boiling.
  • You can make the dressing up to two days ahead of time and store it in the refrigerator.
  • If you prefer a tangier flavor, increase the amount of vinegar slightly.

Nutrition

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