Creamy Potato Salad Dill (Print Version)
Tender potatoes combined with crisp veggies and fresh dill for a creamy, flavorful side dish.
# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 3/4-inch cubes
→ Dressing
02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp Dijon mustard
05 - 2 tbsp apple cider vinegar
06 - 1 tbsp fresh lemon juice
07 - 1 tsp sugar
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Vegetables & Herbs
10 - 3 celery stalks, finely diced
11 - 1/2 small red onion, finely diced
12 - 4 tbsp fresh dill, chopped
13 - 2 tbsp fresh chives, chopped
14 - 2 tbsp fresh parsley, chopped
→ Optional Add-ins
15 - 2 large hard-boiled eggs, peeled and chopped
# Preparation Steps:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes until just fork-tender. Drain and let cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lemon juice, sugar, salt, and black pepper until smooth.
03 - Add cooled potatoes, celery, red onion, dill, chives, and parsley to the dressing. Gently fold to combine, ensuring potatoes are evenly coated.
04 - If using, fold in chopped hard-boiled eggs gently to incorporate.
05 - Taste and adjust seasoning with additional salt and black pepper as needed.
06 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
07 - Garnish with extra fresh dill and serve chilled or at room temperature.
# Expert Advice:
01 -
- It's foolproof and comes together in under an hour with mostly hands-off chilling time.
- The fresh dill and lemon keep it bright instead of heavy, even though it's genuinely creamy.
- It tastes better the next day, which means you can prep it ahead and actually enjoy the gathering instead of cooking.
02 -
- Cutting the potatoes into uniform pieces is worth the extra minute; they'll cook evenly and have the same tender texture throughout.
- If your potatoes get mushy, you've cooked them too long—start checking them at 9 minutes instead of assuming they need the full 12.
03 -
- Let potatoes cool in a colander with a bit of space around them so they don't steam themselves into mushiness.
- If you have fresh tarragon instead of dill, use it the same way—it's an unexpected upgrade that people always comment on.