Dill Potato Salad Recipe (Red Potatoes)
Dill Potato Salad, a creamy red skinned potato salad loaded with flavorful dill spice and chopped red potatoes, is a perfect potluck dish to pair with burgers! This classic potato salad recipe is a highly related summer side dish for barbecues and is a must have homemade menu item all summer long.
Servings: 6 servings
Calories: 322kcal
Ingredients
- 6 cups red potatoes washed and cut into 1/2" pieces (about 8-10 potatoes)
- 1/2 cup sour cream
- 1/2 cup real mayonnaise
- 1/2 cup white onion diced
- 1/2 cup celery diced
- 1 tablespoon apple cider vinegar
- 4 hard-boiled eggs peeled
Seasonings and Flavor
- 1/4 teaspoon salt
- Dash of pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon dry dill weed
Instructions
- Place 6 cups of cut red potatoes in a large saucepan and cover with water, ensuring the water is 1" above the potatoes.
- Heat the pot on medium-high until the water is rapidly boiling. Then, reduce the heat to medium and continue boiling until the potatoes are tender, about 15 minutes. You should be able to easily pierce them with a fork.
- Drain the potatoes and rinse with cold water to cool them down. Drain well.
- In a large mixing bowl, combine 1/2 cup sour cream, 1/2 cup mayonnaise, 1/2 cup diced onion, 1/2 cup diced celery, 1/4 teaspoon salt, a dash of pepper, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar. Mix well to create the dressing.
- In a separate mixing bowl, add the cooled potatoes. Dice 4 hard-boiled eggs and add them to the potatoes.
- Sprinkle the potato and egg mixture with 1 tablespoon dry dill weed and mix well to ensure an even coat.
- Add the dressing to the potato and egg mixture and mix thoroughly (a spatula works well for this).
- Cover and refrigerate the potato salad overnight or for at least one hour to allow the flavors to meld and the salad to chill.
- Serve the red potato salad cold. Enjoy this classic and creamy red potato salad at your next gathering or as a comforting side to any meal!
Notes
For a healthier twist, swap out some mayo for Greek yogurt, adding a tangy kick while cutting calories. Fresh dill's robust flavor means you should use it sparingly compared to dried. Red potatoes are ideal, but feel free to use yellow or russet types as substitutes. Customize your salad with additions like bacon, cheese, or pickles for extra crunch and flavor.
Nutrition
Serving: 1.5cups | Calories: 322kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 108mg | Sodium: 269mg | Fiber: 3g | Sugar: 4g