Dill and Green Olive Potato Salad
Brighten up your next barbecue or picnic with this Dill and Green Olive Potato Salad, a vibrant twist on a classic side dish. Yukon Gold potatoes provide a creamy, buttery base, perfectly balanced by briny chopped green olives and the fresh, herbaceous flavor of dill. The dressing—a tangy blend of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar—envelops every bite with rich, zesty goodness. Finely diced red onion and optional crunchy celery add pops of texture, making this salad irresistibly satisfying. Ready in just 40 minutes, this crowd-pleaser is best served chilled, giving the bold and refreshing flavors time to meld together. Perfect for summer gatherings or as a flavorful complement to grilled meats, this dill-infused potato salad will become your go-to side dish recipe.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 0.5 cups Green olives (pitted and chopped)
- 0.25 cups Fresh dill (chopped)
- 0.25 cups Red onion (finely diced)
- 0.5 cups Mayonnaise
- 0.25 cups Sour cream
- 1 tablespoon Dijon mustard
- 1.5 teaspoons Apple cider vinegar
- 0.25 teaspoons Ground black pepper
- 0.25 cups Celery (finely chopped, optional)
Instructions
Wash the potatoes thoroughly and cut them into bite-sized chunks, leaving the skin on for texture.
Place the potato chunks in a large pot and cover them with cold water. Add 2 teaspoons of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes and let them cool for about 10 minutes. Transfer them to a large mixing bowl.
While the potatoes cool, prepare the dressing. In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, black pepper, and a pinch of salt if needed.
Add the chopped green olives, fresh dill, red onion, and celery (if using) to the potatoes.
Pour the dressing over the potato mixture. Gently toss the salad to combine, ensuring the potatoes are well-coated with the dressing.
Taste the salad and adjust the seasoning with additional salt or pepper if desired.
Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish for your favorite grilled meats or sandwiches.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 7403 mg | 322% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 12.8 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4484 mg | 95% | |
*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.
