Danish Potato Salad with Dill
Creamy, tangy, and bursting with herbaceous freshness, Danish Potato Salad with Dill is a delightful twist on the classic potato salad. Featuring tender, bite-sized pieces of waxy potatoes coated in a luscious dressing made with tangy Dijon mustard, white wine vinegar, and a rich blend of sour cream and mayonnaise, this dish is elevated by the addition of finely chopped fresh dill and a hint of red onion for a subtle crunch. Optional hard-boiled eggs add an extra layer of texture and protein, making it a versatile side for barbecues, picnics, or a cozy family dinner. Ready in just 35 minutes, this Scandinavian-inspired recipe is best served chilled or at room temperature, allowing the flavors to meld beautifully. Perfectly simple yet elegant, it’s a go-to side dish that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1.5 lb Small waxy potatoes (e.g., Yukon Gold or fingerling)
- 2 tbsp Fresh dill
- 0.25 cup Red onion, finely diced
- 1 tbsp Dijon mustard
- 1 tbsp White wine vinegar
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 Hard-boiled eggs, chopped (optional)
Instructions
Scrub the potatoes clean and place them in a large pot. Cover with cold water and add a pinch of salt.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and allow them to cool slightly. Once they are cool enough to handle, cut them into bite-sized pieces. If desired, peel the potatoes for a smoother texture.
While the potatoes are cooling, prepare the dressing in a mixing bowl. Combine the Dijon mustard, white wine vinegar, sour cream, mayonnaise, salt, and black pepper. Whisk until smooth and creamy.
Finely chop the fresh dill and add it to the dressing. Stir until evenly incorporated.
In a large serving bowl, combine the warm (not hot) potatoes with the finely diced red onion.
Pour the dressing over the potatoes and onions, gently tossing to coat evenly without breaking the potatoes.
If using hard-boiled eggs, fold in the chopped eggs gently to avoid breaking them up too much.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature, garnished with an extra sprinkle of fresh dill if desired.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 3070 mg | 134% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 274 mg | 21% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3062 mg | 65% | |
*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.
