Introduction
This creamy, herb-forward Dill Potato Salad is a refreshing twist on a classic. Its bright flavor comes from the perfect balance of tangy sour cream, sharp Dijon, and a generous amount of fresh dill. You’ll love it as the star of any picnic or backyard barbecue.
Prep & Cook Time
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 10
Ingredients
- 3 pounds baby potatoes (red potatoes or Yukon Gold)
- 3/4 cup celery (finely diced)
- 1/4 cup red onion (finely diced)
- 1/4 cup fresh dill (chopped, plus more for garnish)
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- salt and pepper to taste
Instructions
- Scrub the baby potatoes clean. Place them in a large pot, cover with cold salted water by at least an inch, and bring to a boil.
- Reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Be careful not to overcook.
- Drain the potatoes in a colander and rinse briefly under cold water to stop the cooking. Let them cool until just warm to the touch.
- While the potatoes cool, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper.
- Cut the cooled potatoes into halves or quarters (bite-sized pieces). Add the warm potato pieces to the bowl with the dressing.
- Gently fold in the diced celery, diced red onion, and chopped fresh dill until everything is evenly coated.
- Taste and adjust seasoning with more salt and pepper if needed. Garnish with extra chopped dill. For best flavor, cover and refrigerate for at least 1 hour before serving.
Variations
- Herb Swap: Substitute fresh tarragon or chives for a different herbal profile.
- Creamy & Chunky: For a chunkier salad, mash a few of the warm potato pieces into the dressing before adding the rest.
- Serve Warm: Serve immediately after mixing while the potatoes are still warm for a comforting side dish.
- Lighter Texture: Gently fold in 1/2 cup of sliced radishes or diced cucumber for added crunch and freshness.
Tips for Success
- Cook the potatoes in salted water to season them from the inside out.
- Cutting the potatoes while they are still slightly warm helps them absorb the dressing better.
- Soaking the finely diced red onion in cold water for 10 minutes before using will mellow its sharp bite.
- Let the salad chill for at least an hour before serving; this allows the flavors to meld beautifully.
Storage & Reheating
Store the potato salad in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and should not be reheated, as heating the mayonnaise-based dressing is not recommended.
FAQ
Can I use a different type of potato?
Yes, you can use larger red or Yukon Gold potatoes. Just cut them into uniform 1-inch cubes before boiling for even cooking.
Can I make this ahead of time?
Absolutely. Making it a day ahead allows the flavors to develop fully. Keep it covered in the fridge.
How do I prevent the potatoes from becoming mushy?
Be sure to start them in cold water, bring to a boil, and simmer gently. Test for doneness early and rinse with cold water immediately after draining.
Can I use dried dill instead of fresh?
Fresh dill is highly recommended for its bright flavor. If you must substitute, use 1 tablespoon of dried dill, but the taste will be less vibrant.
My dressing seems too thick. What can I do?
The salad may seem dry at first but will loosen up as it chills. If needed, you can thin it with a teaspoon of milk or potato cooking water.
Is there a substitute for sour cream?
You can use an equal amount of full-fat plain Greek yogurt for a tangier, protein-rich alternative.
