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Dill Potato Salad

Dill Potato Salad

The ultimate summer side dish, Dill Potato Salad combines fresh ingredients with creamy dressing for a delightful experience. Packed with flavor and easy to prepare, it's perfect for any occasion!
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Servings: 12 servings
Course: Side Dishes
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 10 medium red potatoes
  • 5 hard-boiled eggs, chopped
  • ¾ cup sour cream
  • ¾ cup mayonnaise
  • ¼ cup pickle juice
  • ½ tablespoon mustard, or to taste
  • 1 teaspoon celery salt
  • 1 teaspoon dill weed
  • 3-4 tablespoons chopped fresh dill
  • to taste salt and black pepper

Equipment

  • Saucepan
  • Mixing Bowl
  • Chef's Knife
  • Large Pot

Method
 

  1. In a large pot, add red potatoes (with skins on), cover with water by an inch, then bring to a boil over high heat.
  2. Once boiling, reduce heat to medium-low and simmer for about 18 to 22 minutes or until fork tender but still firm.
  3. Remove potatoes from water, let cool and cube into 1 inch or so pieces. Add to a large bowl along with the chopped hard-boiled eggs and set aside.
  4. In a medium bowl, add sour cream, mayonnaise, pickle juice, mustard, celery salt, dill weed and chopped fresh dill and mix together.
  5. Add dressing to the potatoes and mix lightly. Season with salt and pepper to taste.
  6. Cover and refrigerate for at least 30 minutes. Serve cold and sprinkle more fresh dill on top, if desired before serving.

Notes

  • Tip 1: For the best potatoes, cook until they are just fork-tender but still hold their shape; overcooked potatoes will turn mushy when mixed.
  • Tip 2: Adding the dressing while the potato cubes are still warm and then chilling allows the flavors to be absorbed and meld together beautifully during each step.
  • Tip 3: Sometimes the potatoes can absorb more dressing than anticipated; feel free to fold in a few more tablespoons of mayonnaise mixed with a bit of sour cream and pickle juice.