Description
A classic creamy dill red potato salad featuring tender red potatoes tossed in a tangy, herb-infused dressing. Perfect for picnics, barbecues, or as a refreshing side dish.
Ingredients
2 pounds red potatoes, washed and cut into 1-inch pieces
3 large hard-boiled eggs, peeled and chopped
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup fresh dill, finely chopped
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place the cut red potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the water to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool slightly.
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
Add the chopped hard-boiled eggs, celery, red onion, and fresh dill to the cooled potatoes.
Pour the dressing over the potato mixture and gently fold until all ingredients are evenly coated.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow flavors to meld.
Before serving, gently stir the potato salad again and adjust seasoning with additional salt and pepper if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes