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Dill potato salad: 2 amazing twists

Dill potato salad
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A refreshing and flavorful potato salad bursting with the bright taste of fresh dill. This recipe is perfect for picnics, potlucks, or as a simple side dish.

Ingredients

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  • 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup red onion, finely chopped
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt.
  2. Bring to a boil over medium-high heat and cook until the potatoes are tender but not mushy, about 10-15 minutes.
  3. Drain the potatoes and let them cool slightly.
  4. In a large bowl, whisk together the mayonnaise, sour cream, dill, Dijon mustard, lemon juice, salt, and pepper.
  5. Add the slightly cooled potatoes, red onion, and chopped eggs (if using) to the bowl.
  6. Gently mix everything together until the potatoes are evenly coated.
  7. Taste and adjust seasoning if needed.
  8. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For an extra layer of flavor, you can add finely chopped dill pickles or pickle relish.
  • If you prefer a tangier salad, increase the amount of lemon juice or add a splash of pickle juice.
  • Fresh dill is key for the best flavor, but 1 tablespoon of dried dill can be used in a pinch.
  • You can substitute Greek yogurt for sour cream for a lighter version.

Nutrition

Find it online: https://afripaket.com/dill-potato-salad-recipe/