Creamy Potato Salad Fresh Dill (Printable)
Tender potatoes meet a tangy, creamy dressing and fresh dill. A perfect, refreshing side for any gathering or meal.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
→ Dressing
02 - 2/3 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp Dijon mustard
05 - 2 tbsp apple cider vinegar
06 - 1 tsp sugar
07 - 1/2 tsp kosher salt
08 - 1/4 tsp black pepper
→ Vegetables & Herbs
09 - 3 stalks celery, finely diced
10 - 1/4 cup red onion, finely diced
11 - 1/4 cup fresh dill, finely chopped
12 - 2 tbsp fresh chives, finely chopped (optional)
→ Garnish
13 - Additional fresh dill sprigs
# How To Make It:
01 - Place the potatoes in a large pot and cover with cold, salted water. Bring the water to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes are just fork-tender. Ensure not to overcook them.
02 - Drain the cooked potatoes thoroughly and spread them evenly on a baking sheet to cool for 10 minutes.
03 - In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, kosher salt, and black pepper until the mixture is completely smooth and well combined.
04 - Add the cooled potatoes, finely diced celery, red onion, chopped fresh dill, and chives (if using) to the prepared dressing. Gently toss all ingredients together to ensure they are evenly coated.
05 - Taste the potato salad and adjust the seasoning as needed to your preference. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and deepen.
06 - Just before serving, garnish the creamy potato salad with additional fresh dill sprigs.
# Expert Suggestions:
01 -
- This isn't just any potato salad; it's the one that disappears first at every potluck, I promise you.
- You'll adore how the bright dill and tangy dressing cut through the richness, making every bite feel incredibly refreshing.
02 -
- Overcooked potatoes are the bane of any good potato salad; always pull them off the heat as soon as they're fork-tender, never sooner, never later.
- Draining and cooling the potatoes slightly before dressing them is a game-changer; it prevents a soggy salad and helps the dressing cling perfectly.
03 -
- For the best flavor and texture, make this salad at least 2–3 hours in advance, or even the night before, allowing all the ingredients to truly get acquainted in the fridge.
- If serving outdoors on a hot day, keep your potato salad in a cooler with ice packs; creamy salads don't do well left at room temperature for extended periods.