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Creamy Dill Potato Salad

Close-up of chunks of yellow potato coated in a creamy dressing heavily mixed with fresh dill, served on a white plate, showcasing the Creamy Dill Potato Salad.
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A recipe for classic potato salad featuring a rich, creamy dressing heavily flavored with fresh dill.

Ingredients

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  • 3 lbs Yukon Gold potatoes, scrubbed and quartered
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup white vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 cup finely chopped red onion
  • 2 celery stalks, finely chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes immediately and let them cool slightly for about 10 minutes. Place the warm potatoes in a large bowl.
  3. While the potatoes are still warm, gently pour the white vinegar over them. Toss lightly to coat. This helps the potatoes absorb flavor.
  4. In a separate medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth.
  5. Stir in the chopped red onion, celery, fresh dill, and parsley into the dressing mixture. If using, fold in the chopped hard-boiled eggs.
  6. Pour the dressing over the warm potatoes. Gently fold everything together until the potatoes are evenly coated. Avoid overmixing to keep the potato chunks intact.
  7. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  8. Taste and adjust seasoning (salt, pepper, or a splash more vinegar if needed) before serving cold.

Notes

  • Yukon Gold potatoes hold their shape well while absorbing the dressing, creating a creamy texture without becoming mushy.
  • For a tangier dressing, increase the white vinegar by one tablespoon.
  • You can prepare the dressing up to two days in advance and store it in the refrigerator.
  • This salad tastes best when served chilled, making it ideal for make-ahead preparation for potlucks.

Nutrition

Find it online: https://cookerykings.com/creamy-dill-potato-salad-recipe/