Dill Potato Salad
This refreshing Dill Potato Salad is a perfect side dish for summer barbecues or family gatherings. The creamy dressing combined with tender potatoes and fresh dill creates a delightful flavor that everyone will love.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
Ingredients
- 2 pounds baby potatoes, halved or quartered
- 1 cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Black pepper to taste
- ¼ cup fresh dill, chopped
- ¼ cup green onions, chopped
Instructions
- Place the halved or quartered baby potatoes in a large pot and fill it with cold water until the potatoes are covered by about an inch. Add a pinch of salt.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until fork-tender.
- Drain the cooked potatoes in a colander and let them cool for a few minutes.
- In a large mixing bowl, combine the sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
- Add the cooled potatoes to the mixing bowl and gently fold them into the dressing using a wooden spoon or spatula.
- Stir in the chopped dill and green onions until evenly distributed.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
For a different flavor profile, you can add diced cucumbers or celery for extra crunch.
This salad can be made a day ahead; just store it in the refrigerator and give it a quick stir before serving.