Creamy Dill Red Potato Salad
A classic creamy dill red potato salad featuring tender red potatoes tossed in a tangy, herb-infused dressing perfect for picnics and gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6
Ingredients
2 pounds red potatoes, washed and cut into 1-inch pieces
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup fresh dill, finely chopped
3 celery stalks, finely diced
1/4 cup red onion, finely diced
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Place the cut red potatoes in a large pot and cover with cold water by at least an inch.
Add 1/2 teaspoon salt to the water and bring to a boil over high heat.
Reduce heat to medium and simmer the potatoes until tender when pierced with a fork, about 15 to 20 minutes.
Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool to room temperature.
In a separate medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
Add the finely chopped fresh dill, diced celery, and diced red onion to the dressing and stir to combine.
Pour the dressing over the cooled potatoes and gently toss until all the potatoes are evenly coated.
Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld before serving.
Taste and adjust seasoning with additional salt and pepper if needed before serving.