Dill Potato Salad Recipe

Name: Dill Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pound Red Potatoes; 1/2 cups Mayonnaise (I Used Regular Hellman's); 1/4 cups Light Sour Cream (I Used Daisy); 1-1/2 teaspoon Dijon Mustard (or More To Taste); 1 teaspoon Apple Cider Vinegar; 3/4 teaspoons Kosher Salt; 1/4 teaspoons Freshly Ground Black Pepper; 1/2 cups Celery, Chopped; 1/2 cups Sweet Onion, Chopped; 2 whole Eggs, Hard Boiled And Chopped; 3 teaspoons Fresh Dill, Snipped (plus More For Garnish)

Servings: persons

1-1/2 pound Red Potatoes
1/2 cups Mayonnaise (I Used Regular Hellman's)
1/4 cups Light Sour Cream (I Used Daisy)
1-1/2 teaspoon Dijon Mustard (or More To Taste)
1 teaspoon Apple Cider Vinegar
3/4 teaspoons Kosher Salt
1/4 teaspoons Freshly Ground Black Pepper
1/2 cups Celery, Chopped
1/2 cups Sweet Onion, Chopped
2 whole Eggs, Hard Boiled And Chopped
3 teaspoons Fresh Dill, Snipped (plus More For Garnish)

1
Wash and scrub potatoes, but do not peel. Add potatoes to a medium pot and cover with water. Add some salt. Bring to a boil. Cook for approximately 20-25 minutes, just until fork can pierce the surface. Do not overcook. You want them firm when cut. Cool. When you are able to handle the potatoes, cut them into bite-size pieces.
2
Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt and pepper. Gently fold in potatoes, celery, onion, eggs and dill. Check for seasonings. Chill for at least 6 hours or overnight.
3
This is best served after the flavors have time to meld together. Add sea salt and fresh ground black pepper to taste. Garnish with snipped dill to serve.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 pound Red Potatoes, 1/2 cups Mayonnaise (I Used Regular Hellman's), 1/4 cups Light Sour Cream (I Used Daisy), 1-1/2 teaspoon Dijon Mustard (or More To Taste), and more.

Yes, Dill Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dill Potato Salad

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