Creamy Potato Salad with Dill (Printable)
Tender potatoes tossed in a tangy, creamy dressing with fresh dill and crisp vegetables. The perfect summer side.
# What You 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
# Directions:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes until just fork-tender. Avoid overcooking.
02 - Drain potatoes and spread on a baking sheet to cool for 10 minutes.
03 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
04 - Add cooled potatoes, celery, red onion, dill, and chives if desired to the dressing. Gently toss to coat evenly.
05 - Taste and adjust seasoning as needed. Cover and refrigerate for at least 1 hour to allow flavors to meld.
06 - Before serving, garnish with additional fresh dill sprigs.
# Expert Tips:
01 -
- It tastes even better the next day, so you can actually relax instead of scrambling before guests arrive.
- The bright dill keeps it from feeling heavy, which means you can eat more than one helping without the food coma.
02 -
- Never skip the cooling step—warm potatoes and cold mayo separate into a greasy mess that looks sad and tastes worse.
- Taste the dressing on its own before you commit to it; once the potatoes are in, it's harder to fix underseasoning or a flavor that feels off.
03 -
- Cut your potatoes small enough that they cook through but large enough that they don't dissolve into the dressing—about an inch is the Goldilocks zone.
- If you're serving this at a hot gathering, nestle the bowl in ice so the mayo doesn't separate and turn slick.