If you're looking for a side dish that balances creamy, tangy, and fresh flavors, this Creamy Dill Potato Salad is your go-to. It's perfect for summer picnics or as a cozy addition to any family dinner. The combination of tender red potatoes and a zesty dill dressing sets it apart.
Red potatoes are the star of this dish, offering a creamy texture that holds up well in a salad. They also have a slightly sweet flavor, which pairs nicely with the tanginess of the dressing. Mayonnaise and sour cream create a rich, creamy base for the dressing, while fresh dill lends a bright, herbal note. Dijon mustard adds a subtle kick, and apple cider vinegar gives a tangy edge that balances the creamy elements. A dash of garlic powder, salt, and black pepper rounds out the flavors. Chopped celery and red onion provide a satisfying crunch and a bit of sharpness to complement the creamy dressing.
This potato salad makes a fantastic side dish for grilled chicken, steak, or fish. It's also great with sandwiches or as a part of a larger buffet spread during gatherings. For a fun twist, serve it in lettuce cups for a refreshing presentation.
Start by placing 2 pounds of red potatoes into a large pot, covering them with salted water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Let the potatoes cook until they are tender, which should take about 20 minutes. You can test their doneness by poking them with a fork; they should slide off easily. Once cooked, drain the potatoes and set them aside to cool. Cooling is crucial as it helps the potatoes maintain their shape when mixed with the dressing.
While the potatoes are cooling, grab a large mixing bowl. Combine 1 cup of mayonnaise, 1/2 cup of sour cream, 2 tablespoons of chopped fresh dill, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together until you have a smooth, creamy dressing.
Once the potatoes are cool enough to handle, cut them into bite-sized pieces. Add them to the bowl of dressing along with 1/2 cup of chopped celery and 1/4 cup of finely chopped red onion. Gently toss everything together with a large spoon or spatula, ensuring each potato piece is well coated with the dressing.
For the best flavor, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least an hour before serving. This resting time allows the flavors to meld and develop, making the salad even more delicious.