Dill Potato Salad

This dill potato salad is tender baby red potatoes with celery, red onion and fresh herbs, all in a creamy dill dressing. A quick and easy salad that is great for picnics and potlucks, and always gets rave reviews!

Course Salad

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 276kcal

Author Sara Welch

Ingredients

3 pounds baby potatoes red potatoes or Yukon Gold
3/4 cup celery finely diced
1/4 cup red onion finely diced
1/4 cup fresh dill chopped, plus more for garnish
1 cup mayonnaise
1/3 cup sour cream
1 tablespoon apple cider vinegar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
salt and pepper to taste

Instructions

Place the potatoes in a pot of boiling salted water. Cook for 20 minutes or until tender.
Let the potatoes cool for 15 minutes, then cut into halves or quarters.
Place the potatoes in a bowl along with the celery, red onion and dill.
In another bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, Dijon mustard, salt and pepper.
Pour the dressing into the bowl with the potatoes and toss gently to combine. Garnish with additional fresh dill if desired. Serve immediately, or cover and refrigerate for later use.

Notes

Instead of baby potatoes you can use full sized Russet, Yukon Gold or red potatoes. Boil them whole, then cut into bite sized pieces. You may need to increase the boiling time depending on the size of your potatoes.
Dried dill is not a good substitute for fresh dill in this recipe.
The salad can be made up to 8 hours before you plan to serve it.

Nutrition