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Creamy Classic Dill Potato Salad (Easy 15-Minute Recipe)

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This creamy classic dill potato salad comes together in just 15 minutes of active prep time. With tender baby potatoes, fresh dill, and a tangy dressing, it’s the perfect side dish for summer gatherings.

Ingredients

Scale
  • 1.5 pounds baby potatoes (yellow or red)
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1/4 cup sour cream
  • 3 tablespoons fresh dill, chopped
  • 2 ribs celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Wash the baby potatoes and place them in a large pot. Cover with cold water by about an inch, then add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, until the potatoes are fork-tender.
  2. While the potatoes cook, make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Add a good pinch of salt and several cracks of black pepper. Stir in the chopped fresh dill, reserving a tablespoon for garnish.
  3. Drain the potatoes in a colander and let them sit for about 5 minutes, until cool enough to handle but still warm.
  4. Cut each potato in half (or quarters if larger). Leave the skins on.
  5. Add the warm cut potatoes to the bowl with the dressing. Gently fold everything together with a wooden spoon or spatula. Add the diced celery and red onion at this stage.
  6. If using hard-boiled eggs, chop them and gently fold them in now.
  7. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
  8. Serve immediately or cover and refrigerate for at least 30 minutes. If chilled, let sit at room temperature for 15 minutes before serving.

Notes

Dress the potatoes while warm for best flavor absorption. Fresh dill is essential; dried dill won’t give the same bright flavor. For a lighter version, replace half the mayonnaise with plain Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Keywords: potato salad, dill potato salad, creamy potato salad, easy potato salad, summer side dish, barbecue side dish

Find it online: https://platebelle.com/creamy-classic-dill-potato-salad-easy-15-minute-recipe/