Creamy Potato Salad Dill (Printable)
Tender potatoes tossed in a tangy, creamy dressing with fresh dill, celery, and onions. The perfect side dish.
# Ingredient List:
→ 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 - 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. Allow to cool for 10 minutes.
03 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, kosher salt, and black pepper until smooth.
04 - Add cooled potatoes, celery, red onion, dill, and chives (if using) to the dressing. Gently toss to evenly coat all ingredients.
05 - Cover and refrigerate for at least one hour to allow flavors to meld.
06 - Just before serving, garnish with additional fresh dill sprigs.
# Expert Tips:
01 -
- It actually tastes better the next day, which means one less thing to stress about before a gathering.
- The dill makes it feel fresh and bright instead of heavy, even though it's creamy and satisfying.
02 -
- Do not skip letting it chill for an hour—I learned this the hard way by serving it warm and wondering why it tasted flat and separated.
- Add the dressing while potatoes are still slightly warm, but serve everything cold; this is the secret to flavor that actually tastes like something.
03 -
- Always taste your dressing before adding the potatoes—this is your only chance to adjust seasoning when you can really detect what's missing.
- Use a light hand when tossing so potatoes stay intact and the salad looks intentional rather than mashed.