Description
A creamy and flavorful potato salad featuring fresh dill, perfect for potlucks and gatherings.
Ingredients
Scale
- 2 pounds potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and let them cool completely.
- In a large bowl, whisk together mayonnaise, sour cream, chopped dill, Dijon mustard, salt, and pepper.
- Gently add the cooled potatoes, chopped red onion, and chopped hard-boiled eggs (if using) to the bowl with the dressing.
- Stir carefully to coat all the ingredients with the dressing.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- Adjust the amount of dill to your preference.
- For extra flavor, add a splash of pickle juice to the dressing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg