Dilly Potato Salad
Brighten up your next gathering with this creamy and herb-filled Dilly Potato Salad, a refreshing twist on a classic favorite! Made with tender baby red potatoes and a luscious dressing of mayonnaise, sour cream, and Dijon mustard, this salad is elevated by the tangy kick of apple cider vinegar and the vibrant flavor of fresh dill. Crunchy celery and zesty green onions add texture and depth, while a hint of garlic powder ties it all together. Perfectly chilled and garnished with a touch of paprika, this easy-to-make potato salad comes together in just 30 minutes and makes an irresistible side dish for barbecues, picnics, or casual weeknight dinners. Whether you're a dill enthusiast or simply looking for a flavor-packed alternative to traditional potato salad, this Dilly Potato Salad is sure to steal the show!
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Recipe Information
Ingredients
- 2 pounds baby red potatoes
- 1 tablespoon salt
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon garlic powder
- 3 tablespoons fresh dill, chopped
- 2 stalks green onions, thinly sliced
- 1 cup celery, diced
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Wash the baby red potatoes thoroughly and cut them into bite-sized pieces, leaving the skin on for added texture.
Place the potatoes in a large pot and cover them with water. Add 1 tablespoon of salt to the water.
Bring the pot to a boil and then reduce the heat to a simmer. Cook the potatoes for 10-15 minutes or until they are fork-tender. Avoid overcooking to prevent them from becoming mushy.
While the potatoes are cooking, prepare the dressing. In a medium mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and black pepper until smooth and well combined.
Add the chopped fresh dill, sliced green onions, and diced celery to the dressing. Stir to incorporate evenly.
Drain the cooked potatoes in a colander and let them cool for about 10 minutes, or until they reach room temperature.
Once the potatoes are cool, transfer them to a large mixing bowl. Pour the prepared dressing over the potatoes.
Gently toss the potatoes with the dressing until they are evenly coated. Be careful not to break the potatoes apart.
Taste the potato salad and adjust seasoning with additional salt or pepper if necessary.
Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle a pinch of paprika over the salad for an optional garnish.
Serve chilled and enjoy your delicious Dilly Potato Salad!
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 7924 mg | 345% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 23.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4837 mg | 103% | |
*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.
