Dilly Red Potato Salad
Bursting with fresh flavors and vibrant textures, this Dilly Red Potato Salad is a must-try side dish that will elevate any picnic or barbecue spread. Featuring tender red potatoes with their skins left on for extra color and texture, this creamy salad gets its irresistibly tangy kick from a blend of mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar. The addition of crisp diced celery, zesty red onion, and aromatic fresh dill brings layers of crunch and flavor to every bite. Optional chopped hard-boiled eggs offer an extra touch of protein and richness, making this dish as filling as it is delicious. Perfectly chilled and simple to prepare in under an hour, this recipe is a classic crowd-pleaser that pairs beautifully with grilled favorites or as part of a festive buffet.
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill
- 2 celery stalks, diced
- 0.5 cup red onion, finely chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 hard-boiled eggs, chopped (optional)
Instructions
Wash the red potatoes thoroughly and cut them into bite-sized chunks. Leave the skins on for added texture.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water, and bring it to a boil over high heat.
Reduce the heat to a simmer and cook the potatoes for 10-12 minutes or until they are fork-tender but not falling apart.
Drain the potatoes in a colander and set them aside to cool completely. You can speed up the process by spreading them out on a baking sheet.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir well to create a smooth dressing.
Add the cooled potatoes, diced celery, chopped red onion, and hard-boiled eggs (if using) to the bowl with the dressing.
Sprinkle the fresh dill over the mixture and gently toss everything together until the potatoes are evenly coated in the dressing.
Taste and adjust seasoning, adding more salt, pepper, or dill if desired.
Transfer the potato salad to a serving dish, cover, and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve cold as a side dish for picnics, barbecues, or any meal. Enjoy!
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3358 mg | 146% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 24.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 366 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4644 mg | 99% | |
*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.
