Dill-iciously Creamy Potato Salad Perfect for Your Next Picnic
Learn how to make delicious Creamy Dill Potato Salad. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 pounds of baby potatoes, halved
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh dill, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Optional: 2 boiled eggs, chopped
Feel free to substitute the mayonnaise with Greek yogurt for a lighter version, or add a dash of paprika for a smoky twist. My grandma always encouraged experimenting with ingredients, and I believe that’s where the magic happens.
Instructions
- Start by boiling the potatoes in a large pot of salted water. Cook them until they’re fork-tender, about 15-20 minutes. Drain and set aside to cool slightly.
- In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and freshly chopped dill. Stir until smooth and well blended.
- Add the cooled potatoes to the bowl along with the chopped red onion and optional boiled eggs. Gently fold the potatoes into the dressing, ensuring each piece is well coated.
- Season with salt and pepper to taste. I always remember my grandma saying, “Taste as you go,” a simple tip that ensures every bite is just right.
- Cover the salad and refrigerate for at least an hour before serving. This allows the flavors to meld beautifully, making every bite a delicious experience.
Find it online: https://artofeasycooking.com/creamy-dill-potato-salad/
