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Creamy Dill Potato Salad

A close-up shot of rich and creamy dill potato salad featuring chunks of yellow potato, red onion, and fresh dill.
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A simple recipe for potato salad featuring a rich, creamy dressing heavily flavored with fresh dill.

Ingredients

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

Instructions

  1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes.
  2. Drain the potatoes immediately and let them cool slightly, about 10 minutes.
  3. While potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
  4. In a separate large bowl, combine the warm potatoes, celery, red onion, and fresh dill.
  5. Pour the dressing over the potato mixture. Gently fold everything together until the potatoes are evenly coated. If using, add the chopped hard-boiled eggs now.
  6. Taste and adjust salt or pepper as needed.
  7. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Notes

  • For a tangier flavor, add 2 tablespoons of chopped dill pickles to the salad mixture.
  • If you want a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt.
  • Use Yukon Gold or red potatoes; they hold their shape better than Russet potatoes when cooked and mixed.

Nutrition

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