Red Skin Dill Potato Salad
Bright, fresh, and irresistibly creamy, this Red Skin Dill Potato Salad is a must-try side dish that perfectly balances tangy and herbaceous flavors. Tender red potatoes, with their skins left on for a pop of color and earthy texture, are tossed in a luscious dressing made with mayonnaise, sour cream, Dijon mustard, and a hint of lemon juice. Freshly chopped dill brings an aromatic punch, while crisp celery and zesty green onions add a satisfying crunch. Finished with a dash of paprika for visual appeal, this crowd-pleasing salad is ideal for picnics, barbecues, or family dinners. Ready in just 35 minutes, this potato salad can be served cold or at room temperature, ensuring it fits seamlessly into your next gathering. Perfect for searches like "easy potato salads," "red potato recipes," or "dill-infused side dishes," it’s a flavorful upgrade to any meal.
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 1 teaspoon salt
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 3 tablespoons fresh dill
- 3 stalks green onions (sliced thinly)
- 1 stalk celery (chopped)
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional for garnish)
Instructions
Rinse the red potatoes thoroughly to remove any dirt. Leave the skins on for added color and texture.
Cut the potatoes into bite-sized chunks, approximately 1-inch in size.
Place the potatoes in a large pot and add water to cover them by about 1 inch. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10-12 minutes, or until they are fork-tender but not mushy.
Drain the potatoes in a colander and allow them to cool for about 15 minutes.
In a large mixing bowl, prepare the dressing by combining the mayonnaise, sour cream, Dijon mustard, lemon juice, fresh dill, black pepper, and an additional pinch of salt. Whisk the mixture until smooth.
Once the potatoes are cool, add them to the mixing bowl with the dressing. Gently fold the potatoes until they are evenly coated, being careful not to mash them.
Add the chopped celery and sliced green onions to the bowl. Fold gently to incorporate the vegetables throughout the salad.
Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.
Transfer the salad to a serving bowl and sprinkle with paprika, if desired, for a touch of color.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve cold or at room temperature and enjoy your Red Skin Dill Potato Salad!
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 22.5 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 4142 mg | 88% | |
*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.
