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, barbecues, or as a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6
Ingredients
2 pounds red potatoes, washed and quartered
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup fresh dill, finely chopped
3 celery stalks, finely diced
1/2 small red onion, finely diced
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Place the quartered red potatoes in a large pot and cover with cold water by about 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 let them cool to room temperature.
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and creamy.
Add the cooled potatoes, chopped fresh dill, diced celery, and diced red onion to the bowl with the dressing.
Gently fold the ingredients together until the potatoes are evenly coated with the creamy dill dressing.
Taste and adjust seasoning with additional salt and pepper if needed.
Cover the potato salad and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve chilled or at room temperature.