Description
This creamy red potato salad with fresh dill is a delightful side dish, perfect for any gathering. It blends tender red potatoes with a rich, tangy dressing and the bright flavor of dill.
Ingredients
Scale
- 2 pounds small red potatoes, unpeeled, scrubbed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped red onion
- Salt to taste
- Black pepper to taste
Instructions
- Wash the red potatoes and cut them into 1-inch pieces.
- Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring the water to a boil over medium-high heat. Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes.
- Drain the potatoes well and let them cool slightly in a large bowl.
- While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
- Stir in the chopped fresh dill and red onion into the dressing.
- Pour the dressing over the warm potatoes. Gently fold to coat all the potato pieces.
- Season with salt and black pepper to your taste.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a richer flavor, make the salad a day ahead.
- Adjust the amount of dill and red onion to your preference.
- You can add hard-boiled eggs or celery for extra texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg