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Creamy potato salad with chopped green onions and fresh herbs.

Dill Potato Salad

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 1 hour 5 minutes
Course Salad, side
Cuisine American
Servings 8 servings
Calories 337 kcal

Ingredients
  

  • 3 pounds red potatoes
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1 1/4 cups celery diced
  • 1/2 cup red onion diced
  • 1/3 cup chopped fresh dill
  • Green onions thinly sliced, for garnish

Instructions
 

  • Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool, then chop into bite-sized pieces.
    Boiling brown eggs in water for easy peeling and preparation.
  • In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, lemon juice, Dijon mustard, salt, and black pepper.
    Cream cheese, sour cream, and mustard in a metal mixing bowl for a dip or sauce recipe.
  • Add the chopped potatoes, celery, red onion, and fresh dill to the dressing.
    Fresh chopped potatoes, red onions, green onions, and dill in a metal bowl for potato salad.
  • Mix gently until the potatoes are well coated, and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving.
  • Serve with green onions sprinkled on top for garnish.

Nutrition

Calories: 337kcalCarbohydrates: 29gProtein: 4gFat: 23gSaturated Fat: 4gSodium: 392mgFiber: 3g
Keyword Dill Potato Salad
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