Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold works great, but any waxy potato will do)
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup fresh dill, chopped
- 1/2 cup red onion, finely diced
- Salt and pepper to taste
- Optional: 2 hard-boiled eggs, chopped
If you’re missing an ingredient, don’t fret! You can substitute Greek yogurt for sour cream for a tangier twist or use white vinegar if you’re out of apple cider vinegar. Remember, home cooking is all about using what you have on hand.
Instructions
- Start by washing the potatoes thoroughly. Peel them if you prefer, but I love the texture and nutrients from the skin.
- Cut the potatoes into bite-sized chunks and place them in a large pot. Cover with cold water and add a generous pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 10-15 minutes.
- While the potatoes are cooking, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and chopped dill in a large bowl. Season with salt and pepper.
- Drain the potatoes and let them cool slightly. You don’t want them steaming hot when you mix them with the dressing.
- Add the potatoes to the bowl with the dressing, along with the diced red onion and optional chopped eggs. Gently fold everything together until well coated.
- Taste and adjust seasoning if needed. Let the salad chill in the fridge for at least an hour to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Dill Potato Salad, recipe, cooking, food
