Mmm, nothing says summer like a creamy, dill-packed potato salad. This recipe is your go-to for picnics, BBQs, or just because. It’s easy, flavorful, and sure to be a hit.
Why This Recipe Works
- The combination of fresh dill and creamy dressing creates a refreshing flavor that’s perfect for hot days.
- Using Yukon Gold potatoes ensures a buttery texture that holds up well in salad.
- A splash of apple cider vinegar adds just the right amount of tang to balance the creaminess.
Ingredients
- 2 lbs Yukon Gold potatoes, cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp apple cider vinegar
- 1/4 cup fresh dill, chopped
- 1/2 cup red onion, finely diced
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Fill a large pot with water and bring to a boil. Add the cubed potatoes and cook for 10-12 minutes, or until they’re just tender. You want them to hold their shape for the salad. Drain and let them cool slightly.
Step 2: Mix the Dressing
In a mixing bowl, whisk together the mayonnaise, sour cream, and apple cider vinegar until smooth. Stir in the fresh dill and red onion. Season with salt and pepper to taste.
Step 3: Combine and Chill
Gently fold the slightly cooled potatoes into the dressing until well coated. Cover and refrigerate for at least 1 hour to let the flavors meld together. Serve chilled.
Tips and Tricks
For an extra flavor boost, try adding a teaspoon of Dijon mustard to the dressing. If you’re short on time, you can serve the salad immediately, but chilling it really enhances the flavors. For a lighter version, substitute Greek yogurt for the sour cream.
Recipe Variations
- Add crispy bacon bits for a smoky twist.
- Mix in some hard-boiled eggs for extra protein.
- Swap the dill for parsley or cilantro for a different herb flavor.
- Include some diced celery or cucumber for added crunch.
Frequently Asked Questions
Can I use another type of potato?
Yes, but Yukon Golds are recommended for their texture and flavor. Russets can be too starchy, and red potatoes might not hold up as well.
How long can I store the potato salad?
It will keep in the refrigerator for up to 3 days. Just give it a good stir before serving again.
Can I make this recipe vegan?
Absolutely! Just use vegan mayonnaise and sour cream substitutes. The flavor will still be fantastic.
Summary
This dill potato salad is creamy, tangy, and packed with fresh flavors. It’s the perfect side dish for any summer gathering.
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