Potato Salad with DIll
Excite your taste buds with this incredibly fresh potato salad recipe with dill. Perfect for any picnic, potluck, or large gathering.
Servings: 8
Calories: 415kcal
Equipment
- Large Bowl
Ingredients
- 3 pounds Yukon gold potatoes
- 1 ¼ cup mayo
- ½ cup sour cream
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- ½ sweet onion chopped
- 1 celery rib diced
- ¼ cup chopped fresh dill
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Chop potatoes into ½" cubes and place them in a large pot of salted boiling water. Boil potatoes for ten minutes, or until tender and easily pierced with a fork.
- Once tender, drain potatoes from the water, place them in a strainer, and rinse under cold water to cool.
- In a large bowl combine the mayo, sour cream, vinegar, Dijon mustard, sugar, lemon juice, chopped onion, diced celery, fresh dill, salt, and black pepper. Mix well to combine.
- Add the cooled potatoes to the dressing and fold to combine. Then lightly mash some of the potatoes until the potato salad thickens to your liking. The potato salad can be served immediately, but the flavors will be best if it is refrigerated for at least two hours.
Nutrition
Calories: 415kcal | Carbohydrates: 34g | Protein: 5g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 427mg | Potassium: 789mg | Fiber: 4g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 37mg | Calcium: 49mg | Iron: 2mg