Red Skin Potato and Dill Salad
Bright, tangy, and refreshingly creamy, this Red Skin Potato and Dill Salad is the perfect side dish for any occasion, from backyard barbecues to cozy family dinners. Featuring tender red skin potatoes with their delicate, nutty flavor intact, this salad is tossed in a luscious dressing made with mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar for a zesty kick. Fresh dill and finely chopped green onions add an herbaceous lift, while a touch of garlic powder and black pepper delivers a subtle savory depth. Ready in just 40 minutes and best served chilled, this potato salad recipe is a crowd-pleaser that’s both easy to make and bursting with flavor.
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Recipe Information
Ingredients
- 2 pounds Red skin potatoes
- 1 teaspoon Salt
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh dill
- 2 stalks Green onions
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
Wash the red skin potatoes thoroughly and cut them into bite-sized chunks, leaving the skin on for texture and flavor.
Place the potato chunks into a large pot and cover with water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.
Reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.
Drain the cooked potatoes and spread them out on a baking sheet or large plate to cool slightly for 15 minutes.
While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, black pepper, and 1 tablespoon of fresh dill (reserve 1 tablespoon of dill for garnish).
Chop the green onions finely and add them to the dressing.
Once the potatoes have cooled to room temperature, gently fold them into the dressing using a spatula. Ensure all potatoes are evenly coated without mashing them.
Transfer the salad to a serving bowl. Sprinkle the remaining dill on top as a garnish.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve chilled and enjoy your Red Skin Potato and Dill Salad!
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 15.5 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4275 mg | 91% | |
*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.
