Creamy Dill Potato Salad

Creamy Dill Potato Salad 

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Servings: 6

Ingredients 

• 2 lbs Yukon Gold or baby potatoes, cut into bite-size pieces
• 3 hard-boiled eggs, chopped
• ½ cup mayonnaise
• ¼ cup sour cream or plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or fresh lemon juice
• ½ small red onion, finely chopped
• 2 celery stalks, finely diced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons green onions, chopped
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste

Instructions 

1. Add the chopped potatoes to a large pot and cover them with cold salted water.
2. Bring the water to a boil, then reduce the heat slightly and cook the potatoes for 10–15 minutes, or until fork-tender while still holding their shape.
3. Drain the potatoes well and let them cool for about 10–15 minutes.
4. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and black pepper until smooth and creamy.
5. Add the cooled potatoes, chopped hard-boiled eggs, red onion, celery, fresh dill, and green onions.
6. Gently fold everything together until the potatoes and vegetables are evenly coated with the creamy dressing.
7. Taste and adjust the seasoning with additional salt, pepper, mustard, or a little extra lemon juice if desired.
8. Cover the bowl and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to blend and makes the salad taste even better.
9. Before serving, gently stir once more and garnish with extra dill, green onions, black pepper, or a light sprinkle of paprika.

Tips 

Use Yukon Gold potatoes for a naturally buttery and creamy texture that still holds up well in the salad. Avoid overcooking the potatoes, as they can become mushy when mixed with the dressing.

For extra crunch, add finely chopped pickles, cucumber, or additional celery. If you prefer a lighter salad, replace some or all of the mayonnaise with Greek yogurt.

Storage 

Store leftover potato salad in an airtight container in the refrigerator for up to 3–4 days. Keep it properly chilled and avoid leaving it at room temperature for long periods, especially in warm weather.