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
