Creamy Potato Dill Salad
Elevate your side dish game with this Creamy Potato Dill Salad, a perfect blend of tender baby potatoes, a rich and tangy dressing, and the fresh, herbaceous flavor of chopped dill. This easy-to-make salad comes together in just 35 minutes and features a luscious mix of mayonnaise, sour cream, lemon juice, and Dijon mustard for a creamy base that’s both zesty and satisfying. Crunchy celery and crisp green onions add texture, while the potatoes remain the true star with their soft, velvety bite. Ideal for summer barbecues, picnics, or any gathering, this chilled potato salad is a crowd-pleasing classic with a flavorful twist. Serve it as the ultimate side dish and enjoy the refreshing balance of creaminess and vibrant herbs in every forkful!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 3 stalks green onions, sliced
- 2 stalks celery, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash the baby potatoes and cut them into bite-sized chunks if they are larger. Leave the skin on for texture or peel them if preferred.
Place the potatoes in a large pot and cover them with water. Add a pinch of salt to the water and bring it to a boil.
Cook the potatoes for about 15-20 minutes, or until they are fork-tender. Avoid overcooking; the potatoes should hold their shape.
Drain the potatoes and set them aside to cool to room temperature.
In a small mixing bowl, prepare the dressing by combining mayonnaise, sour cream, chopped dill, lemon juice, Dijon mustard, salt, and black pepper. Mix until smooth and creamy.
In a large mixing bowl, add the cooled potatoes, green onions, and celery.
Pour the prepared creamy dill dressing over the potatoes and gently toss to coat all ingredients evenly. Be careful not to break the potatoes.
Taste and adjust seasoning if necessary. Add more salt, pepper, or dill as desired.
Cover the bowl and refrigerate the salad for at least 1 hour before serving to let the flavors meld.
Serve chilled as a side dish for barbecues, picnics, or any meal of your choice.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 17.0 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4215 mg | 90% | |
*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.
