Description
A refreshing and creamy potato salad with fresh dill, perfect for picnics and barbecues.
Ingredients
Scale
- 2 lbs (900g) baby potatoes, halved
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, finely chopped
- 1/2 small red onion, finely diced
- 1 celery stalk, finely chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 10-12 minutes.
- Drain and let cool slightly.
- In a large bowl, mix mayonnaise, sour cream, Dijon mustard, dill, red onion, celery, and lemon juice.
- Add the warm potatoes and gently toss to coat.
- Season with salt and pepper.
- Chill for at least 1 hour before serving.
Notes
- For extra flavor, add a pinch of garlic powder.
- Substitute Greek yogurt for sour cream if desired.
- Best served cold.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg