Dill Potato Salad
User Reviews
5
Dill Potato Salad
Description
This Dill Potato Salad starts by boiling baby potatoes until tender, then cooling and cutting them into bite-sized pieces. The salad mixes the potatoes with diced celery, red onion, and a generous amount of fresh chopped dill for herbal brightness. The dressing brings together mayonnaise, sour cream, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper to create a creamy, tangy coating that complements the potatoes and vegetables.
The texture is a combination of soft potatoes and crisp celery and onion, with the dill providing a distinctive fresh note. The salad can be served right away or refrigerated to allow the flavors to integrate further.
For best results, using fresh dill is important as dried dill does not substitute well. Whole potatoes can be used instead of baby potatoes with adjustments to boiling time, and the salad can be made several hours ahead for convenience.
Ingredients
- 3 pounds baby potato red potatoes or Yukon Gold
- 3/4 cup celery finely diced
- 1/4 cup red onion finely diced
- 1/4 cup dill chopped, plus more for garnish, fresh
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Place the potatoes in a pot of boiling salted water. Cook for 20 minutes or until tender.
- Let the potatoes cool for 15 minutes, then cut into halves or quarters.
- Place the potatoes in a bowl along with the celery, red onion and dill.
- In another bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, Dijon mustard, salt and pepper.
- Pour the dressing into the bowl with the potatoes and toss gently to combine. Garnish with additional fresh dill if desired. Serve immediately, or cover and refrigerate for later use.
Notes
- Use fresh dill to maintain the salad's bright herbal flavor; dried dill is not recommended.
- The salad can be prepared up to 8 hours before serving and refrigerated to deepen flavors.
- Whole potatoes such as Russet or Yukon Gold may be used, but boiling time should be increased and potatoes cut into bite-sized pieces after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 175mg | 7% |
| Potassium | 626mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 29mg | 32% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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