Creamy Potato Salad Dill (Print View)
Tender potatoes combined with fresh vegetables and a smooth dill dressing for a light, flavorful side.
# Ingredient List:
→ Vegetables
01 - 1.5 lbs waxy potatoes (Yukon Gold or red), peeled and cut into 1-inch cubes
02 - 2 celery stalks, finely diced
03 - 1/2 small red onion, finely diced
04 - 3 scallions, thinly sliced
→ Dressing
05 - 2/3 cup mayonnaise
06 - 1/4 cup sour cream
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 3 tbsp fresh dill, finely chopped
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
→ Optional Add-ins
12 - 2 hard-boiled eggs, chopped
13 - 1/2 cup diced pickles or cornichons
# How to Make:
01 - Place potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 10 to 12 minutes until just fork-tender. Drain and allow to cool slightly.
02 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, fresh dill, salt, and black pepper in a large bowl until smooth.
03 - Add the warm potatoes, celery, red onion, and scallions to the dressing and gently toss until evenly coated.
04 - Fold in chopped hard-boiled eggs and diced pickles if using.
05 - Cover and refrigerate for at least 1 hour to develop flavors.
06 - Before serving, adjust seasoning as needed and garnish with additional dill if desired.
# Expert Advice:
01 -
- It comes together in less than an hour, and most of that is just letting it chill while you do other things.
- The dill and vinegar keep it from ever feeling heavy, even though it's loaded with creamy goodness.
- It tastes even better the next day, making it the perfect make-ahead side for when you're already stressed about everything else.
02 -
- Don't skip cooling the potatoes slightly before mixing; they'll absorb the dressing better and won't become gummy.
- Always taste before serving and adjust the seasoning—a tiny pinch of extra salt or vinegar can wake up the whole thing if it tastes flat.
03 -
- Use waxy potatoes like Yukon Golds or red potatoes—they won't turn to mush and will hold the dressing beautifully.
- Chill everything for at least an hour before serving; cold potato salad is infinitely better than room-temperature potato salad.