This dill potato salad recipe is a refreshing twist on the classic, combining tender potatoes, tangy mayo, and fresh dill for a flavorful side dish ideal for summer gatherings and family meals.
2 pounds baby potatoes, halved
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
3 tablespoons fresh dill, chopped
2 tablespoons apple cider vinegar
2 celery stalks, diced
1/4 cup red onion, finely chopped
Salt and pepper to taste
Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
In a large bowl, mix mayonnaise, sour cream, Dijon mustard, vinegar, and dill.
Add cooled potatoes, celery, and red onion to the dressing.
Gently toss to coat evenly.
Season with salt and pepper to taste.
Chill in the fridge for at least 1 hour before serving.
Can be made a day ahead for better flavor.
For extra tang, add a splash of pickle juice.
Find it online: https://cookingwithtina.com/dill-potato-salad-recipe/