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Creamy Dill Potato Salad

A mound of Creamy Dill Potato Salad featuring yellow potatoes, red onion chunks, and fresh dill garnish, served on a white plate.
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This recipe yields a rich, creamy potato salad featuring a strong, fresh dill flavor, perfect for picnics or barbecues.

Ingredients

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  • 3 lbs Yukon Gold potatoes, scrubbed and quartered
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1/4 cup white wine vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 4 large eggs, hard-boiled and chopped
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh dill, chopped

Instructions

  1. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes immediately. While they are still warm, gently toss them with the white wine vinegar. Set aside to cool slightly.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, sugar, 1 teaspoon salt, and pepper until smooth. This is your dressing.
  4. In a large bowl, combine the slightly cooled potatoes, chopped eggs, celery, and red onion.
  5. Pour the dressing over the potato mixture. Gently fold everything together until the potatoes are evenly coated. Do not overmix, or the potatoes will become mushy.
  6. Stir in the fresh chopped dill.
  7. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  8. Taste before serving and add more salt or pepper if needed.

Notes

  • Use Yukon Gold or red potatoes; their waxy texture holds up well to mixing.
  • Dress the potatoes while they are still warm so they absorb the vinegar and dressing flavor better.
  • For a tangier dressing, increase the Dijon mustard to 1 1/2 tablespoons.
  • This salad tastes best when made one day ahead.

Nutrition

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