Creamy Dill Potato Salad Recipe

 There's something irresistible about a well-made potato salad. It's hearty, refreshing, and the perfect side dish for just about any meal. This Creamy Dill Potato Salad takes the classic recipe to new heights with an herbaceous twist. Fresh dill, creamy dressing, and tender potatoes come together to create a dish that's brimming with flavor and texture. Whether you're prepping for a summer barbecue, a family gathering, or a casual weeknight dinner, this salad is guaranteed to steal the spotlight.

Ingredients

Here’s what you’ll need to make this delectable potato salad:

• 2 pounds of waxy potatoes (Yukon Gold or red potatoes work best for a creamy texture)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 3 tablespoons fresh dill, finely chopped (plus extra for garnish)
• 1/4 cup red onion, finely diced
• 1/4 cup celery, finely diced
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: 2 hard-boiled eggs, chopped, for a heartier salad

Instructions

1. Prepare the Potatoes
   Start by washing and scrubbing your potatoes well. (No one likes sandy bites!) Cut them into bite-sized chunks, leaving the skins on for added texture and nutrients. If you prefer creamier potatoes, peel them before chopping.

2. Cook the Potatoes
   Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt and bring the water to a boil. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart. Drain and set them aside to cool slightly.

3. Mix the Dressing
   While the potatoes cool, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and a pinch of salt and pepper in a large mixing bowl. Stir in the freshly chopped dill to infuse the dressing with that signature bright, herbal flavor.

4. Combine Everything
   Once the potatoes have cooled to a warm (but not hot) temperature, add them to the bowl with the dressing. Gently toss to coat. Fold in the red onion and celery for crunch, and add the chopped eggs if you're using them.

5. Chill and Serve
   For the best flavor, cover the bowl and refrigerate the salad for at least 1 hour. This allows the dill and other ingredients to meld beautifully with the potatoes. Before serving, garnish with a sprinkle of fresh dill for a colorful, appetizing finish.

Tips for Customization

• Give it a tangy twist: Add a splash of lemon juice or even a teaspoon of horseradish to brighten up the flavors.
• For a smoky edge: Toss in some crumbled bacon or a pinch of smoked paprika.
• Go Greek-inspired: Swap the mayonnaise for Greek yogurt, and add feta cheese and chopped cucumber.
• Relax the texture: If you prefer a smoother consistency, lightly mash some of the potatoes before combining them with the dressing.

Serving Suggestions

This Creamy Dill Potato Salad pairs wonderfully with a variety of dishes. Serve it alongside grilled chicken, burgers, or salmon for a stunning summer meal. It’s also an ideal companion to roasted vegetables or a hearty sandwich. Heading to a potluck or picnic? This recipe travels well and is always a crowd-pleaser.

Prepare this vibrant, creamy dill-infused potato salad and watch it become the star of your next meal. Its perfect balance of creaminess and flavor will have everyone reaching for seconds—and maybe even thirds!