Dill Potato Salad Recipe
Creamy Dill Potato Salad made with tender red potatoes, fresh dill, sour cream, and mayo for the perfect tangy summer side dish.
Servings 8
Calories 320kcal
Ingredients
- 3 pounds red potatoes cut into ½-inch cubes
- ¼ cup red wine vinegar
- 1 cup mayonnaise
- 8 ounces sour cream
- 3 to 4 green onions sliced
- 2 stalks celery sliced
- ¼ cup chopped fresh dill plus more for garnish if desired
- 1 to 2 tablespoons lemon juice about 1 lemon
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Place the potatoes into a large pot and add enough water to cover them by about 1 inch. Bring to a boil and cook until fork tender, about 10 minutes. Drain and rinse under cold water.
- Transfer the potatoes to a large bowl. Pour the red wine vinegar over the potatoes and toss gently to coat. Refrigerate until completely cooled, about 1 hour.
- In a separate bowl, whisk together the mayonnaise, sour cream, green onions, celery, fresh dill, lemon juice, Dijon mustard, salt, and pepper.
- Add the dressing mixture to the cooled potatoes and gently toss until evenly coated.
- Cover and refrigerate until ready to serve. Garnish with additional fresh dill if desired.
Notes
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
- For extra dill flavor, substitute dill pickle juice for part of the lemon juice or vinegar.
- Yukon Gold potatoes can be used in place of red potatoes.
- This salad tastes even better after chilling for several hours.
Nutrition
Calories: 320kcal | Carbohydrates: 24g | Protein: 4g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 290mg | Potassium: 700mg | Fiber: 3g | Sugar: 3g | Vitamin C: 18mg | Calcium: 55mg | Iron: 1mg