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Dill Potato Salad

Creamy Dill Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 248
Ingredients Method Notes

Ingredients
  

  • 2 lbs baby yellow potatoes, halved or quartered
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup finely chopped fresh dill
  • 3 green onions, thinly sliced
  • 1 stalk celery, finely diced
  • 1 tbsp fresh lemon juice (optional)

Method
 

  1. Place potatoes in a pot, cover with cold salted water, and boil until fork-tender, 12 to 15 minutes. Drain and let cool slightly.
  2. In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, sugar, salt, pepper, and lemon juice if using. Stir in dill and green onions.
  3. Add the warm potatoes and celery to the bowl and fold gently until everything is evenly coated.
  4. Transfer to a serving dish, top with extra dill and pepper, and serve or refrigerate until chilled.

Notes

If you have time, let the salad chill for at least an hour before serving; the dressing tightens and the flavors meld. Stir in a tiny splash of vinegar or a pinch more salt just before serving if it tastes a bit flat after refrigeration.