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Creamy Dill Potato Salad

A creamy and flavorful potato salad with fresh dill, perfect for gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pounds potatoes (Yukon Gold or Red Bliss) Cubed for even cooking.
  • 1 cup mayonnaise For creaminess.
  • 2 tablespoons fresh dill, chopped For flavor.
  • 1 tablespoon lemon juice Adds tang.
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 1/2 teaspoon garlic powder For additional flavor.
  • to taste salt and pepper For seasoning.
  • 1/4 cup red onion, diced For crunch.
  • 1/4 cup celery, diced Adds texture.

Method
 

Preparation
  1. Wash the potatoes thoroughly to remove any dirt and cut them into bite-sized cubes.
  2. Place the chopped potatoes in a large pot and cover with water, adding a pinch of salt.
Cooking
  1. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for about 10-15 minutes, or until tender but still holding their shape.
  2. Test for doneness by poking a potato piece with a fork; it should slide through easily but not be mushy.
Cooling
  1. Carefully drain the potatoes in a colander and let them cool for about 10 minutes.
Dressing Preparation
  1. In a large mixing bowl, combine the mayonnaise, sour cream, chopped dill, lemon juice, garlic powder, salt, and pepper. Stir well until mixed.
Combining Ingredients
  1. Once the potatoes are cool, add them to the dressing with the diced red onion and celery. Gently fold everything together.
Chilling
  1. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.

Notes

Substitutions include using Greek yogurt for sour cream or fresh herbs like chives or parsley instead of dill. Prepare at least two hours before serving for best flavor. Avoid overcooking potatoes.