Crazy Dill Potato Salad
Elevate your classic picnic fare with this Crazy Dill Potato Salad, a bold and zesty twist on a traditional favorite! Creamy baby potatoes are tossed with a tangy dressing made of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, ensuring every bite is rich and flavorful. Fresh dill takes center stage, infusing the dish with an herby freshness that pairs perfectly with the crunch of celery, the bite of red onion, and the hearty addition of hard-boiled eggs. This easy-to-make potato salad comes together in just 40 minutes, including prep and cook time, and is best served chilled to let the vibrant flavors meld together. Perfect for backyard barbecues, potlucks, or any gathering, this Crazy Dill Potato Salad will be the star of your summer spread!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.25 cups fresh dill, chopped
- 2 celery stalks, diced
- 0.25 cups red onion, finely chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 hard-boiled eggs, chopped
Instructions
Wash the baby potatoes thoroughly and leave the skin on for added texture. Cut any larger potatoes in half to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce the heat and let the potatoes simmer for 15-20 minutes or until fork-tender.
Drain the potatoes and let them cool completely. Once cooled, cut the potatoes into bite-sized pieces, if needed, and transfer them to a large mixing bowl.
In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.
Pour the dressing over the potatoes and gently toss to coat them evenly.
Add the chopped celery, red onion, fresh dill, and chopped hard-boiled eggs to the salad. Fold everything together gently to combine without breaking the potatoes.
Taste and adjust seasoning with additional salt and pepper if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled, garnished with additional fresh dill if desired. Enjoy your Crazy Dill Potato Salad!
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
