Why You’ll Love This Recipe
The combination of creamy mayonnaise, sour cream, and Dijon mustard with the fresh and fragrant dill brings a vibrant and bold flavor to this dill potato salad. The addition of tangy apple cider vinegar and crunchy red onion enhances the overall taste and texture. It’s simple to make, and you can easily customize it to suit your preferences with optional ingredients like celery or green onions for an extra crunch. This potato salad is a classic side dish that’s guaranteed to be a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 lbs baby potatoes (halved or quartered)
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp Dijon mustard
- 3 tbsp fresh dill, chopped
- 2 tbsp apple cider vinegar
- ¼ cup chopped red onion
- Salt and pepper to taste
- Optional: chopped celery or green onions for extra crunch
Directions
- Boil the Potatoes: Place the baby potatoes in a large pot of salted water and boil them until fork-tender, about 15-20 minutes. Drain the potatoes and let them cool to room temperature.
- Prepare the Dressing: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and fresh dill. Stir well to create a creamy dressing.
- Assemble the Salad: Add the cooled potatoes and chopped red onion to the bowl with the dressing. Toss the ingredients gently to coat the potatoes evenly with the dressing. If you’re using optional ingredients like chopped celery or green onions, add them at this stage.
- Season and Chill: Season the salad with salt and pepper to taste. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- For a Lighter Version: Swap out the sour cream or mayonnaise with Greek yogurt for a healthier option.
- Additional Crunch: Add chopped celery or green onions for an extra crunch and freshness.
- Extra Herb Flavor: For more intense herb flavor, you can increase the amount of fresh dill or add other herbs like parsley or chives.
Storage/Reheating
This dill potato salad is best served chilled. You can store leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be made a day ahead of time, which helps the flavors develop even more. There is no need to reheat this salad, as it’s best served cold or at room temperature.
FAQs
1. Can I use russet potatoes instead of baby potatoes?
Baby potatoes are preferred in this recipe due to their creamy texture and small size, but you can use russet potatoes. Just keep in mind they may break apart a bit more after boiling.
2. Can I make this salad ahead of time?
Yes, this dill potato salad can be made a day ahead of time. In fact, it often tastes better the next day after the flavors have had time to meld together.
3. How can I make this salad spicier?
To add a bit of spice to your dill potato salad, try mixing in a teaspoon of hot sauce, a pinch of cayenne pepper, or some finely chopped jalapeños.
4. Can I make this recipe vegan?
To make this dill potato salad vegan, substitute the mayonnaise and sour cream with vegan alternatives. There are many plant-based versions of these ingredients available.
5. How long should I cook the potatoes?
Boil the potatoes for about 15-20 minutes or until they are fork-tender. Be sure not to overcook them, as they could become too soft and mushy.
6. Can I use dried dill instead of fresh dill?
Fresh dill is recommended for the best flavor, but if you don’t have fresh dill, you can use 1 tablespoon of dried dill as a substitute.
7. How do I make this salad less creamy?
If you prefer a lighter version, you can reduce the amount of mayonnaise and sour cream. You can also add a bit more vinegar or mustard to balance the flavors.
8. Can I add other vegetables to this potato salad?
Yes! Feel free to add other vegetables like peas, carrots, or even pickles for more texture and flavor. Just make sure to chop them small enough to complement the potatoes.
Conclusion
This Dill Potato Salad is a classic side dish that brings creamy, tangy, and herbaceous flavors to any meal. Whether you’re hosting a summer BBQ, potluck, or just enjoying a casual family dinner, this potato salad is sure to be a crowd favorite. With its balance of textures and fresh ingredients, it’s a refreshing take on the traditional potato salad and can easily be made in advance for convenience.
Dill Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Dill potato salad is a creamy and tangy dish made with baby potatoes, fresh dill, mayonnaise, sour cream, and Dijon mustard. It’s a perfect side dish for any meal, bringing vibrant and bold flavors with a refreshing twist.
Ingredients
2 lbs baby potatoes (halved or quartered)
½ cup mayonnaise
¼ cup sour cream
2 tbsp Dijon mustard
3 tbsp fresh dill, chopped
2 tbsp apple cider vinegar
¼ cup chopped red onion
Salt and pepper to taste
Optional: chopped celery or green onions for extra crunch
Instructions
- Place the baby potatoes in a large pot of salted water and boil them until fork-tender, about 15-20 minutes. Drain the potatoes and let them cool to room temperature.
- In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and fresh dill. Stir well to create a creamy dressing.
- Add the cooled potatoes and chopped red onion to the bowl with the dressing. Toss gently to coat the potatoes evenly. Add chopped celery or green onions if desired.
- Season with salt and pepper to taste. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Notes
For a lighter version, swap out the sour cream or mayonnaise with Greek yogurt.
To add more crunch, mix in chopped celery or green onions.
Feel free to increase the fresh dill or add other herbs like parsley or chives for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
